Vegetable Chowder

4 slices bacon
2 stalks celery, thinly sliced
2 small carrots, scraped and thinly sliced
1 green onion, thinly sliced
1 can (15 oz.) cream style corn
2 cups milk
2 cups cooked mashed potatoes
1 cup (4 oz.) Sharp Cheddar cheese, shredded
1/2 cup frozen green peas
3/4 teaspoon salt
1 tomato, cut into 8 slices
Freshly ground pepper

Cook bacon in a dutch oven until crisp. Remove bacon, reserving one tablespoon drippings in dutch oven. Crumble bacon, and set aside. Cook celery, carrot, and green onion in drippings over medium heat, stirring constantly, five minutes or until tender. Stir in corn and next five ingredients. Cook, stirring constantly, until cheese melts. Ladle chowder into bowls. Top each serving with a tomato slice. Sprinkle with crumbled bacon and pepper.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana