Saturday, April 23, 2016

Hearty Potato Bacon and Corn Chowder



4 slices bacon cut into 1-inch pieces
2 medium-size red potatoes, washed, unpeeled and cubed ( 1/2-inch cubes)
1 cup yellow onion, chopped
1 cup low-fat sour cream
1 1/4 cups milk
1 cup chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup frozen whole kernel corn
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Salt if needed

Optional: Chopped chives and Cheddar cheese for garnish

In 3-qt saucepan cook bacon over medium heat for 5 minutes; add potatoes and onions. Continue cooking stirring occasionally until potatoes are tender (15-20 minutes).
Add remaining ingredients except sour cream. Simmer covered for 12 minutes stirring occasionally.
Stir in the sour cream, heat through.

Serve hot with the garnishes if desired.

Makes 4 servings

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