Corn Chowder

• 1 Tablespoon Olive Oil
• 1 cup Fingerling Potatoes, Halved
• 1 whole Shallot, Diced
• 2 whole Celery Stalks, Diced
• 1/2 whole Red Bell Pepper, Diced
• 16 ounces, weight Bag Frozen Corn
• 2 slices Bacon, Uncooked And Diced
• 2 cups Fat Free Skim Milk
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Salt
• 1 teaspoon Dried Rosemary
• 1 teaspoon Fresh Thyme
• 1/4 cups Grated Cheddar Cheese, To Serve

1. Heat olive oil in Dutch oven over medium-high heat. Add in the potatoes and cook for 2 or 3 minutes. Then add in the shallot, celery, corn, and red pepper, allow to cook for 5 minutes. Add in the bacon pieces and cook for another 2 minutes. Pour in the milk and add in all the spices; stir everything together. Cover the pot and let chowder simmer for 10 minutes. Make sure chowder doesn't boil or it will scald the milk.
2. Serve chowder in bowl and top with a little (or a lot) of cheddar cheese.

olive oil, fingerling potatoes, shallot, celery, red bell pepper, bacon, milk, salt, black pepper, onion powder, garlic, rosemary, thyme, ubc

Taken from tastykitchen.com/recipes/soups/corn-chowder-7/ (may not work)