Smoky Corn Chowder

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 10 slices bacon
• 2 tablespoons butter
• 6 green onions, sliced thin,1/3 cup of green tops reserved for sprinkling over servings
• 2 small potatoes, diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1/2 cup dry wine
• 2 vegetable bouillon cubes, dissolved in
• 2 cups water
• 1 can cream-style corn
• 1 can regular canned corn niblet
• 1 cup evaporated low-fat milk
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 4 ounces cream cheese with herbs, cut into bits

Recipe

• 1 cook the bacon in a skillet until crisp.
• 2 remove and put on paper towels to drain.
• 3 crumble and reserve.
• 4 sweat onions, potatoes, and garlic in the butter in a medium-sized saucepan over moderate heat for about 5 minutes.
• 5 add the wine and cook until the wine has evaporated, about 5 minutes.
• 6 add vegetable stock, cream-style and niblet corn and cook another 10 minutes.
• 7 add milk, salt, pepper and cream cheese and heat to scalding (careful not to boil as milk will curdle), breaking up any chunks of cream cheese against sides of pot.
• 8 stir in bacon.
• 9 sprinkle each serving with some of the reserved green onion tops.