Corn and Bacon Chowder

Ingredients

3 strips bacon, chopped 2 onions, chopped 1 clove garlic, minced 2 potatoes 3 cups (750 mL) chicken broth 2 cups (500 mL) corn kernels 2 cups (500 mL) broccoli florets 1 cup (250 mL) milk 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) pepper 1/2 cup (125 mL) shredded light cheddar-style cheese

Preparation

In saucepan, cook bacon over medium heat until crisp, about 5 minutes. Drain fat from pan. Add onions and garlic; cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, peel and cube potatoes. Add to pan along with half of the chicken broth; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Using potato masher or hand blender, mash several times to break up about half of the potatoes.

Add remaining broth, corn and broccoli; simmer until broccoli is tender, about 6 minutes.

Reduce heat to low. Stir in milk, salt and pepper; heat through but do not boil. Sprinkle each serving with cheese.

Servings: 4