Lisa Famer: Potato Corn Chowder
This hearty, delicious chowder warms a cold winter evening. It can be made in a slow cooker or on the stove top.
- 6 slices crisp turkey bacon or veggie bacon
- 5 cups peeled and cubed red potatoes
- 16 ounces frozen whole kernel corn
- ¼ cup minced dry onion
- 2 cans fat-free, low-sodium chicken broth
- 1 cup water
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon turmeric
- 1 can (12 ounces) fat-free evaporated milk
- 8 ounces (2 cups) shredded low-fat Monterey Jack or Mexican cheese
Combine bacon, potatoes, corn, onion, broth, water, garlic powder, pepper and turmeric in slow cooker. Cover.
Cook on high for 8 to 9 hours, or until potatoes are tender.
Stir in milk and cheese. Cover and heat until cheese melts, about 2 to 3 minutes. Serve hot.
Stove Top Directions: Place bacon, potatoes, corn, onion, broth, eater, garlic powder, pepper and turmeric in stock pot. Cover and bring to a boil. Reduce heat and simmer 20 to 30 minutes or until potatoes are tender. (Add 1 additional cup of broth, if needed.) Add milk and cheese, and stir until cheese is melted, about 5 minutes.
Makes 10 servings.
Recipe adapted from: Bake for the Cure, A Celebration of Love and Hope.