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    Potato Corn Chowder

    12 slices Oscar Mayer Center Cut Bacon, chopped
    3 cups cubed peeled potatoes (about 1 1/4 pound)
    1 can (13-3/4 ounces) chicken broth
    1 package (10 ounces) frozen corn, thawed, drained
    1/2 cup chopped onion
    1/2 cup sliced celery
    1/2 cup Miracle Whip Light Dressing
    2 tablespoons flour
    2 cups milk

    Cook bacon in large saucepan until crisp; drain. Return to pan.

    Stir in potatoes, broth, corn, onion and celery. Bring to boil. Reduce heat to low; simmer 15 minutes or until potatoes are fork-tender.

    Mix dressing and flour in medium bowl. Stir in milk. Add to potato mixture. Continue cooking 3 to 5 minutes or until thoroughly heated. Sprinkle with additional cooked bacon, if desired.

    Makes 6 servings

    This recipe created by Kraft Foods.

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