Smoky Corn Chowder Recipe

Name: Smoky Corn Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slicesbacon, chopped; 1medium yellow onion, finely diced; 2celery ribs, finely diced; 1medium red bell pepper, finely diced; 2chipotle peppers in adobo sauce, minced; 3 cups (750 mL)whole kernel corn, fresh or frozen; 2russet potato, peeled and diced; 1 cartonCAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth; 1 cup (250 mL)reduced fat (2%) milk; 2 tbsp (30 mL)all-purpose flour mixed with; 2 tbsp (30 mL)water

Ingredients

3 slicesbacon, chopped
1medium yellow onion, finely diced
2celery ribs, finely diced
1medium red bell pepper, finely diced
2chipotle peppers in adobo sauce, minced
3 cups (750 mL)whole kernel corn, fresh or frozen
2russet potato, peeled and diced
1 cartonCAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
1 cup (250 mL)reduced fat (2%) milk
2 tbsp (30 mL)all-purpose flour mixed with
2 tbsp (30 mL)water

PREP TIME 10m	COOK TIME 35m	TOTAL TIME 45m
YIELD 4 servings

Instructions

1. In a large soup pot or Dutch oven cook bacon over medium-high heat. Remove bacon with a slotted spoon to a plate lined with paper towels. In the same pot combine onion, celery and bell pepper. Sauté for 4-5 minutes until they begin to soften.
Add the jalapeno and chipotle peppers and cook for an additional minute. Add corn, potatoes, Campbell?s 30% Less Sodium Chicken Broth and milk or cream and bacon. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes or until the potatoes are tender. Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes.

Dinner