Light Corn Chowder

• 1 quart vegetable stock
• 3 slices chopped bacon
• 1 large chopped white onion
• 1 chopped red pepper
• 3 chopped parsnips
• 3 chopped carrots
• 1/2 head of chopped cauliflower
• 1/2 head chopped broccoli
• 1 cup frozen corn
• 1 tablespoon water
• 6 chopped garlic cloves
• 1 (14 ounce) can creamed corn
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 1 teaspoon salt
• 1 tablespoon black pepper

1. Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
2. Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
3. In a separate pan, saute the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
4. Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.

vegetable stock, bacon, white onion, red pepper, parsnips, carrots, cauliflower, broccoli, frozen corn, water, garlic, corn, thyme, bay leaf, salt, black pepper

Taken from www.food.com/recipe/light-corn-chowder-495704 (may not work)