Smoky Corn Chowder

• 3 slices bacon, chopped
• 2 onions, chopped
• 1 garlic clove, smashed
• 2 potatoes
• 3 cups chicken stock
• 2 cups corn kernels
• 2 cups broccoli florets
• 1 cup milk (I use 2%)
• 12 teaspoon salt
• 14-12 teaspoon cayenne pepper
• 12 cup light cheddar cheese, shredded

1. In a saucepan, cook bacon over medium heat for about 5 minutes or until crisp.
2. Drain fat from pan.
3. Add onions and garlic.
4. cook, stirring occasionally for 5 minutes or until softened.
5. Meanwhile, peel and cube potatoes.
6. Add to pan along with half of the chicken stock; bring to boil.
7. Reduce heat to medium low; cover and simmer for 10 minutes or until potatoes are tender.
8. Using potato masher or hand blender, mash several times to break up about half of the potatoes.
9. Add remaining stock, corn and broccoli; simmer for about 6 minutes or until broccoli is bender.
10. Reduce heat to low.
11. Stir in milk, salt and pepper; heat through but do not boil.
12. Sprinkle each serving with cheese.

bacon, onions, garlic, potatoes, chicken stock, corn kernels, broccoli florets, milk, salt, cayenne pepper, cheddar cheese

Taken from www.food.com/recipe/smoky-corn-chowder-39728 (may not work)