Vegetable Chowder Topped with Bacon

This chowder is perfect for these cooler days.  The flavors combine wonderfully and the chowder itself is quite hearty.  Enjoy!

Ingredients:

-2 lbs potatoes, peeled and cubed

-4 cups chicken broth

-2 cups frozen corn

-1 medium onion, chopped

-8 oz baby bellas, sliced

-2 (14 3/4 oz each) cans cream-style corn

-3 cups milk

-2 cups shredded cheddar cheese

-salt and pepper, to taste

-bacon bits, for topping

Directions:

In a large saucepan, combine the potatoes, broth, frozen corn, onion and mushrooms.  Bring to a boil.  Reduce heat, simmer and cook for about 15 minutes or until potatoes are tender.

Add the creamed corn, milk, cheese, salt and pepper.  Give it a good stir.  Cook for about 10 minutes.

Ladle into bowls and top with bacon bits.

Enjoy!