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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.