Veggie Chowder

By flour_arrangements

VICKI KERR • Portland, Maine

This brothy soup features potatoes, carrots and corn for
a delightful entree. Since it’s not too heavy, it would
also be nice alongside sandwiches.

Ingredients

• 2 cups reduced-sodium chicken broth
• 2 cups cubed peeled potatoes
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (12 ounces) evaporated milk
• 3/4 cup shredded cheddar cheese
• 1/2 cup sliced fresh mushrooms
• 1/4 teaspoon pepper
• 2 tablespoons real bacon bits

Details

Servings 7

Preparation

Step 1

1. In a large saucepan, combine the broth, potatoes, carrots
and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender.

2. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon.