Creamy Corn Chowder

• 4 slices bacon, cut into 1/2-inch pieces
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, minced
• 1/4 cup flour
• 1 pkg. (900 mL) 25%-less-sodium chicken broth
• 275 g Yukon gold potatoes (about 2), peeled, cut into 1/2-inch cubes
• 2 cups frozen corn
• 1 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese, divided
• 3 Tbsp. chopped fresh parsley, divided

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

bacon, onion, garlic, flour, gold potatoes, frozen corn, philadelphia, fresh parsley

Taken from www.kraftrecipes.com/recipes/creamy-corn-chowder-161644.aspx (may not work)