Corn Chowder With Potatoes

• 1 small onion, chopped
• 1 garlic clove, minced
• 1-1/2 cups cubed peeled potatoes
• 1/4 cup shredded carrot
• 2 cups water
• 2 teaspoons dried parsley flakes
• 2 teaspoons reduced-sodium chicken bouillon granules
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (14-3/4 ounces) cream-style corn
• 1-1/2 cups fat-free milk, divided
• 3 bacon strips, cooked and crumbled
• 3 tablespoons all-purpose flour
• 1/2 cup cubed reduced-fat process cheese (Velveeta)
• 1/2 cup beer or nonalcoholic beer
• 1/2 teaspoon liquid smoke, optional

1. Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes.
2. Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

onion, garlic, potatoes, shredded carrot, water, parsley flakes, chicken bouillon granules, salt, pepper, creamstyle corn, milk, bacon, allpurpose, cheese, nonalcoholic, liquid smoke

Taken from www.tasteofhome.com/recipes/corn-chowder-with-potatoes/ (may not work)