Potato Corn Chowder


  • 4 slices OSCAR MAYER Bacon, chopped
  • 1 can (14 oz) fat-free reduced-sodium chicken broth
  • 1 1/4 lb baking potatoes (about 3), peeled and cubed
  • 1 package (10 oz) frozen corn, thawed, drained
  • 2 stalks celery, sliced
  • 1/2 cup chopped onions
  • 1/2 cup MIRACLE WHIP Light Dressing
  • 2 tablespoons flour
  • 2 cups milk


  1. Cook bacon in large saucepan until crisp.
  2. Remove from pan and drain on paper towels.
  3. Discard drippings from pan in proper manner.
  4. Add broth and vegetables to saucepan and bring to a boil.
  5. Simmer on low heat for 15 minutes or until potatoes are tender.
  6. Mix dressing and flour in medium bowl and then stir in milk.
  7. Add to potato mixture with bacon and cook 3 to 5 minutes or until slightly thickened and heated through, stirring constantly.

Courtesy of KRAFT Foods


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