Corn Chowder

 

15-ounce can of canned potatoes, drained
1 cup 2-percent low-fat milk
15-ounce can creamed corn
14 1/2-ounce can reduced-sodium chicken broth
7-ounce can vacuum-packed whole kernel corn
1/3 cup dried tomato bits
pepper, to taste
6 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.

Copyright 1996, The Associated Press