Corn & Potato Chowder

1  tablespoon		butter
1  cup		2% milk
1  cup		chopped onion
3/4  cup		chopped green pepper
1  tablespoon		minced garlic
2  tablespoons		flour
4  cups		low sodium chicken broth
2  cups		Potatoes - Cooked, Peeled, Diced
2  cups		Birds Eye Sweet Corn - Frozen, Kernels
1-1/2  cups		Carrots - Fresh, Grated
5  pieces		Bacon - Microwaved, Cured

Tip: Click on the ingredient links to learn the nutritional information for all the Corn & Potato Chowder ingredients. The serving size for any ingredient in Corn & Potato Chowder may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Put butter into a soup kettle and melt over medium high heat
Toss in the onions and peppers, seasoning with salt and pepper
Cook until solt add garlic cooking all for 1 minute more.
Sprinkle flour and mix into veggies.
Pour in broth and add potatoes. Cover the pot and bring to a boil then lower the heat and simmer for 10-12 minutes
Add shredded carrots if you like and corn. Cover and simmmer everything 5-6 minutes longer to blend the flavors.
Stir in milk and season with thyme, cayenne and freshly ground black pepper to taste. You can add bacon bits if you like.