Recipe: Creamy Garden Chowder (using cream of potato soup)

CREAMY GARDEN CHOWDER

6 slices bacon, coarsely chopped
1 onion, diced
1 green bell pepper, chopped
2 cans (10 3/4 oz each) condensed cream of potato soup
1 (13 1/2 oz) can chicken broth
1 cup milk
1 cup heavy (whipping) cream
1 (10 oz) pkg frozen chopped broccoli
1 (10 oz) pkg frozen chopped cauliflower
1 (10 oz) pkg frozen whole kernel corn
1 tablespoon dried parsley
salt and pepper

In 5-quart Dutch oven over medium heat, saute bacon for 3 minutes, or until crisp. Drain on paper towel. Set aside.

Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and green pepper. Saute for 3 minutes.

Stir in (undiluted) soup, broth, milk and heavy cream. Bring to a boil. Add broccoli, cauliflower and corn. Cover and simmer for 10-12 minutes, or until vegetables are tender. Add parsley, salt and pepper to taste, and reserved bacon.

Makes 8 servings
Source: Home Cooking magazine, January 1999