In large saucepan over medium heat, sauté bacon until crisp.  Remove with slotted spoon and drain on paper towels.  Pour off all but 4 tbsp fat.  Add celery and carrots; cook for about 5 minutes.  Add onions and cook 5 minutes more.  Stir in flour; slowly add chicken broth, stirring continuously until thickened.

Add 1 quart water and potatoes; simmer about 15 minutes or until potatoes are tender.  Add corn, Worcestershire sauce and thyme; return to simmer.  Stir in milk to reach desired thickness.  Stir in bacon; season with salt and pepper.

Yield 24 servings

Most chowders to heavy on the cream.  This lighter version is made with low fat milk, but it's still surprisingly decadent, thanks to the potatoes.  In fact, you can use them to add creamy texture and flavor to all kinds of soups.

Recipe created by Chef Byron Mead Green Mountain at Fox Run, Ludlow, VT

Nutrition Information Per Serving: 172 calories; 6 g fat; 7 mg cholesterol; 341 mg sodium' 460 mg potassium; 25 g carbohydrate; 2 g fiber; 7 g protein; 30% calories from fat

from: US Potato Bard