Corn Chowder

Although it seems I start with "This is one of our favorite..." all the time, it really is true! We're such food lovers around here. Anyway, this is one of our favorite soups. It's hearty because of the vegetables, and comforting 'cause of the cream. I've made this recipe for a family with a new baby and used lowfat milk and turkey bacon to suit their tastes. They loved it and asked for the recipe. So feel free to change it up!

Corn Chowder

Ingredients:

1-14 ½ oz. can of vegetable or chicken broth
2-3 med potatoes, peeled and diced
1 carrot, peeled and diced
1 celery rib, diced
1 med onion, chopped
½ red pepper, diced
2 cloves garlic, crushed
1-10 oz. pkg frozen corn niblets
1-14 ¾ oz. can creamed corn
1 T. Dijon mustard
1 C whole milk or heavy cream
1 T. unsalted butter
Salt and pepper to taste
2 chopped scallions, for garnish
6 strips bacon, cooked and crumbled for garnish

In a large saucepan, combine broth, potatoes, vegetables, and garlic. Add a little water if necessary. Bring to a boil over med-high heat. Reduce the heat to medium, cover, and simmer for 15 min, or until vegetables are fork tender. Add frozen corn, creamed corn, mustard, milk, and butter. Cook for another 5 min, uncovered, on low heat. Add salt and pepper to taste. Ladle into bowls, garnish with scallions and bacon.

Serving: 3 quarts
Recipe Given By: BabyTalk Mag, 11/2001