Corn Chowder

• 4 c. corn
• 1 Tbsp. margarine
• 2 c. chopped onion
• 1 c. diced celery
• 2 pieces bacon, cooked
• 2 cloves garlic, minced
• 2 1/2 c. peeled, diced, baking potato
• 2 (10 1/2 oz.) cans low sodium chicken broth
• 1/4 c. plus 2 Tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground red pepper
• 2 c. low-fat milk
• 1 tsp. Worcestershire sauce

1. Blend 2 1/2 cups corn until smooth; set aside.
2. Melt margarine over medium heat.
3. Add onion and next 3 ingredients.
4. Saute 10 minutes or until vegetables are tender.
5. Add potato and broth; bring to a boil.
6. Reduce heat and simmer, uncovered, 20 minutes or until potato is tender.
7. Add the corn puree and remaining 1 1/2 cups corn.
8. Cook 10 minutes.

corn, margarine, onion, celery, bacon, garlic, chicken broth, flour, salt, pepper, ground red pepper, lowfat milk, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057391 (may not work)