Lisa Famer: Potato Corn Chowder

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This hearty, delicious chowder warms a cold winter evening. It can be made in a slow cooker or on the stove top.

Ingredients:

  • 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

 
Preparation:

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.

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