Rosemary Potato Corn Chowder

1. 1

   Bring chicken broth to a boil in a large pot.

2. 2

   Add potatoes and bacon pieces.

3. 3

   Cook about 10 minutes, or until potatoes are tender.

4. 4

   Stir in corn.

5. 5

   Mix cornstarch and water to a smooth paste.

6. 6

   Stir cornstarch mixture into the boiling soup, and continue stirring until mixture is slightly thickened.

7. 7

   Stir in half-and-half and rosemary.

8. 8

   Add pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.