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