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Creamy Corn Chowder

"A one-pot soup, thickened with mashed potatoes and made creamy with cheese."
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Ingredients

45 m servings 217 cals
Original recipe yields 6 servings (6 servings, 1 cup (250 mL) each)

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Directions

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  1. Cook and stir bacon in medium saucepan on medium heat until crisp. Remove from heat with slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings from pan.
  2. Add onions and garlic to reserved drippings; cook on medium-low heat 5 minutes or until onions are crisp-tender, stirring frequently. Stir in flour; cook and stir 2 to 3 minutes or until bubbly. Gradually stir in broth. Add potatoes; bring to boil on medium heat. Simmer on medium-low heat 15 minutes or until potatoes are tender, stirring frequently.
  3. Use potato masher to carefully smash most of the potatoes. Stir in corn; cook 4 minutes. Add 3/4 cup cheese and 2 tablespoons parsley; cook and stir 3 to 5 minutes or until cheese is melted.
  4. Serve soup topped with bacon, remaining parsley and cheese.

Footnotes

  • Serving Suggestion:
  • Serve with your favorite crusty bread and a mixed green salad tossed with your favorite KRAFT Dressing.

Nutrition Facts


Per Serving: 217 calories; 7.8 g fat; 27.9 g carbohydrates; 11.3 g protein; 22 mg cholesterol; 331 mg sodium. Full nutrition

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Reviews

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very, very bland. We actually chose not to eat it. I prefer recipes with a milk or cream base, I guess.

Very easy to make, I didn't have the Kraft cheese so I just used shredded cheddar with a spoonful of cream cheese. Definitely will make again.

Try It!!