Corn Chowder - cooking recipe

Ingredients

4 c. corn
1 Tbsp. margarine
2 c. chopped onion
1 c. diced celery
2 pieces bacon, cooked
2 cloves garlic, minced
2 1/2 c. peeled, diced, baking potato
2 (10 1/2 oz.) cans low sodium chicken broth
1/4 c. plus 2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
2 c. low-fat milk
1 tsp. Worcestershire sauce

Preparation

Blend 2 1/2 cups corn until smooth; set aside.
Melt margarine over medium heat.
Add onion and next 3 ingredients.
Saute 10 minutes or until vegetables are tender.
Add potato and broth; bring to a boil.
Reduce heat and simmer, uncovered, 20 minutes or until potato is tender.
Add the corn puree and remaining 1 1/2 cups corn.
Cook 10 minutes.