Harvest Chowder

• bacon↗1⁄2 lb
• onion↗1 cup

  chopped

• celery↗1 cup

  chopped

• carrot↗1 cup

  chopped

• mushroom↗1⁄2 cup

  roughly chopped

• zucchini2

  chopped

• water↗2 cups
• corn↗1

  drained

• creamed corn↗1
• frozen peas↗1⁄2 cup
• mashed potatoes3 -4 cups

  See Note *

• milk↗2 cups
• shredded cheddar cheese↗3 cups
• salt↗1 teaspoon
• white pepper1⁄2 teaspoon

Step-by-step instructions

1. 1

   Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.

2. 2

   Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.

3. 3

   Add water; cover stock pot and simmer until vegetables are tender.

4. 4

   Add corn, peas, mashed potatoes, and milk and heat through.

5. 5

   Add cheese and stir until melted; season, and serve hot.

6. 6

   *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.