Corn Chowder

The weather is cooling off a bit and the time for soups and chowders is upon us. Add a salad and some good bread and it's a meal! This is a fast recipe using frozen corn but if you want to take the time to roast the corn and/or caramelize the onions in a skillet first go ahead. It's up to you!

10-ounce package frozen whole kernel corn
1/2 cup cubed, peeled potato
1/2 cup chopped onion
1/3 cup water
1 teaspoon instant chicken bouillon granules or ham bouillon
1/8 teaspoon pepper
1 1/2 cup fat-free milk
2 tablespoon non-fat dry milk powder
2 tablespoon flour
1/4 cup fat-free milk
1 tablespoon cooked turkey bacon pieces or use Bacos or the "fake" bacon
shredded fat-free cheddar

In a large saucepan, stir together potato, onion, water, chicken or ham bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until the corn and potatoes are tender, stirring occasionally, then add corn. Heat for a few minutes then stir in the 1-1/2 cups milk.

In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more.

To serve, ladle into soup bowls. Sprinkle with bacon pieces and a little fat free cheese. (If you would rather not use either of these sprinkle with a little paprika and/or cilantro.)

Makes 4 side-dish servings.