Garden Harvest Chowder

• 4 slices bacon
• 2 Tbsp. sliced green onion
• 1/2 c. chopped celery
• 1/2 c. peeled and thinly sliced carrot
• 2 c. mashed potatoes
• 1 (17 oz.) can cream style corn
• 1/2 c. frozen English peas
• 2 c. milk
• 1/2 tsp. salt
• 1 c. (4 oz.) shredded cheddar cheese
• 1 large tomato, peeled and thinly sliced
• Seasoned pepper

1. Fry bacon in a large saucepan until crisp; drain on paper towels. Crumble bacon. Reserve 1 Tbsp. drippings in pan. Saute onion, celery, and carrot in reserved drippings for 2 minutes. Stir in potatoes, corn, peas, milk, salt, and cheese. Cook over medium heat, stirring occasionally, until cheese melts. Top each serving with a tomato slice, bacon and a dash of seasoned pepper.

bacon, green onion, celery, carrot, potatoes, cream style corn, peas, milk, salt, cheddar cheese, tomato, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20921 (may not work)