Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup olive oil
½ cup white onion	Peeled, washed, thinly sliced, and diced
¼ cup diced celery	Washed, trimmed and diced
3 cloves garlic, minced	Washed, peeled and minced
¼ cup flour
½ teaspoon dried thyme
1 cup frozen whole kernel corn
1 cup .  diced and peeled potatoes	Peeled, washed, and diced
2 (12 oz.) can fat free evaporated milk	(may also use half and half or cream)
½ teaspoon Worcestershire sauce
Dash ground nutmeg
4 cups low sodium chicken broth
Dash of pepper
2 tablespoons finely chopped parsley	Washed, trimmed and chopped
½ lb. turkey bacon

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat 2 tablespoons oil to medium high heat in a large stock pot.
2	Add onion, garlic and celery. Cook until tender and stir in flour.
3	In a separate pan, cook bacon until lightly brown. Dice.
4	Pre-heat oven to 400°F.
5	On baking sheet, spread thin layer of corn. Drizzle with remaining olive oil
6	Roast in oven for 10 minutes until lightly brown.
7	Add corn, potatoes, evaporated milk, Worcestershire sauce, chicken broth, Worcestershire, thyme,  nutmeg and bring to a boil.
8	Reduce heat. Simmer 20 minutes.	Cook until internal temperature reaches 135°F.
9.	Top with bacon and parsley flakes

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool