Rosemary Potato Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fast and easy dinner. Ingredients:
2 (14 ounce) cans chicken broth (or 4 chicken bouillon cubes and 4 cups water) |
1 (28 ounce) package o'brien-style diced potatoes |
13 ounces jar bacon bits (or 1 cup finely diced ham) |
1 (15 ounce) can corn |
2 tablespoons cornstarch |
1/4 cup water |
1 pint half-and-half |
2 teaspoons dried rosemary or 1 tablespoon fresh rosemary |
1 teaspoon fresh ground pepper |
Directions:
1. Bring chicken broth to a boil in a large pot.
2. Add potatoes and bacon pieces.
3. Cook about 10 minutes, or until potatoes are tender.
4. Stir in corn.
5. Mix cornstarch and water to a smooth paste.
6. Stir cornstarch mixture into the boiling soup, and continue stirring until mixture is slightly thickened.
7. Stir in half-and-half and rosemary.
8. Add pepper to taste.
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