Corn Chowder

Recipe courtesy of The Associated Press, Copyright 1996

  • 1.0 15-ounce can potatoes, drained
  • 1.0 cup milk
  • 1.0 15-ounce can cream-style corn
  • 1.0 14-ounce can chicken broth
  • 1.0 7-ounce can corn
  • 0.333 cup dried tomato bits
  • black pepper, to taste
  • 6.0 strips turkey bacon, cut into 1/2-inch pieces, cooked crisp and drained

Combine half of the potatoes and the 1 cup milk in the container of an electric blender; blend until smooth. Pour into a 2- to 3-quart saucepan.

Dice remaining potatoes. Mix diced potatoes and remaining ingredients, except pepper and bacon, into saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, 5 minutes. Season with pepper.

Meanwhile, cook and drain the bacon.

To serve, ladle hot soup into six bowls. Garnish each serving with bacon. Serves 6.