Cheesy Corn Chowder

This thick and cheesy chowder with corn, vegetable medley, and bacon is perfect for any chilly evening. Every one is sure to want seconds.

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Prep: 10 minutes   Cook: 21 minutes   Serves: 6

INGREDIENTS

• 6 slices bacon, chopped
• 1 bag (12 ounces) frozen soup vegetable medley
• 2 cups frozen corn
• 3 cups whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup instant mashed potatoes
• 1 cup finely shredded Cheddar cheese plus additional for garnish (optional)
• Chopped cooked bacon and/or fresh chives for garnish (optional)

DIRECTIONS

1. In large saucepot, cook bacon over medium-high heat 5 minutes or until browned; with slotted spoon, transfer to paper towel-lined plate. Drain all but 1 tablespoon drippings from saucepot.
2. In same saucepot with drippings, cook vegetable medley and corn over medium-high heat 3 minutes, stirring frequently; reduce heat to medium. Stir in milk, salt, pepper and 1 cup water; heat to a simmer. Remove saucepot from heat; gradually stir in potatoes, stirring until thickened. Gradually stir in cheese until melted; stir in bacon. Makes about 7 cups.
3. Serve soup garnished with cheese, bacon and chives, if desired.

Approximate nutritional values per serving (about 1 cup): 289 Calories, 10g Fat (3g Saturated), 36mg Cholesterol, 520mg Sodium, 30g Carbohydrates, 2g Fiber, 8g Sugars, 13g Protein