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Creamed Corn and Potato Chowder

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Prep: 10 min. •  Cook: 30 min. •  Serves: 2-3


  • 2 slices bacon, chopped
  • ⅓ c. finely chopped celery
  • ⅓ c. finely chopped carrots
  • ⅔ c. finely chopped onions
  • 1 tbsp. flour
  • 2 c. chicken broth
  • 12 oz. Tasteful Selections™ potatoes
  • 1 can (14 oz) cream-style corn
  • 2 tsp. Worcestershire sauce
  • 1 tsp. fresh thyme
  • ⅓ c. (about) low-fat milk
  • Salt & pepper


In large saucepan over medium heat, sauté bacon until crisp. Remove with slotted spoon and drain on paper towels. Pour off all but 1 tablespoon fat. Add celery and carrots; cook about 5 minutes. Add onions and cook 5 minutes more. Stir in flour; slowly add chicken broth, stirring continuously until thickened. Add 1 cup water and potatoes; simmer about 15 minutes, or until potatoes are tender. Add corn, Worcestershire sauce and thyme; heat through. Stir in milk to reach desired consistency. Stir in bacon; season with salt and pepper.