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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.