| | Directions | 1. Heat oil in large saucepan on medium heat. Add bacon; cook and stir 3 minutes. Add onions and celery; cook and stir 6 minutes or until softened. Sprinkle with flour, garlic powder, oregano and rosemary. Cook and stir 1 minute.
2. Stir broth into saucepan until well mixed. Add potatoes and bay leaves. Bring to boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender, stirring occasionally.
3. Stir in milk and corn. Bring to simmer. (Do not boil.) Simmer 5 minutes or until corn is tender. Discard bay leaves. Ladle into soup bowls to serve.Test Kitchen Tip: Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the frozen corn. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 4 ounces Canadian bacon, chopped (about 3/4 cup) |
| - | | 2 cups chopped onions |
| - | | 1 cup diced celery |
| - | | 3 tablespoons flour |
| - | | 2 teaspoons McCormick® Garlic Powder |
| - | | 2 teaspoons McCormick® Oregano Leaves |
| - | | 1 teaspoon McCormick® Rosemary Leaves |
| - | | 2 cups reduced sodium chicken broth |
| - | | 1 pound red potatoes, cut into 1/2-inch cubes (about 3 cups) |
| - | | 2 McCormick® Bay Leaves |
| - | | 2 cups milk |
| - | | 3 cups frozen corn kernels |
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| | Nutrition (per serving) | Calories: 192 Calories
Fat: 4 Grams
Protein: 9 Grams
Cholesterol: 12 Milligrams
Carbohydrates: 30 Grams
Sodium: 388 Milligrams
Fiber: 3 Grams
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