Bacon, corn and potato chowder


Bacon, corn and potato chowder

This is delicious.  Using non-fat half and half lightens the dish up without sacrificing flavor.

  • 4 slices low-sodium bacon
  • 4 green onions, chopped
  • 1 stalk celery, diced
  • 1 pound small red potatoes cubed
  • 3 cups frozen corn kernels
  • 4 cups low-sodium chicken stock
  • 1 bay leaf
  • 2 tsps chopped fresh marjoram
  • 1 cup non-fat half and half
  • 2 tsp cornstarch stirred in
  • ¼ cup dry sherry
  • Freshly ground pepper to taste
  • Chopped parsley

In a soup pot, sauté bacon over medium heat until  most of the fat has been rendered but the bacon is not yet crisp  Add onions, celery and potatoes and stir frequently until onions and celery have softened and potatoes are starting to brown.  Add corn, chicken stock and herbs.  Bring to boil and then simmer for 15 minutes. Combine half and half, cornstarch and sherry and stir well to dissolve cornstarch.   Add liquid to the soup. Stir until heated but not boiling and let simmer gently for about five minutes.  Add ground pepper to taste, adjust salt if necessary, and sprinkle parsley on top.  Makes 6-8 servings.

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