CORN AND BABY CARROT CHOWDER

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Corn and Baby Carrot Chowder image

An easy and filling dinner soup that I make on rainy days. Uses ingredients that are often in your pantry and refrigerator.

Provided by Desiree Taimanglo-Ventura

Categories     Soups

Time 45m

Number Of Ingredients 12

8 oz low sodium bacon chopped
2 medium potatoes, cubed
1 1/2 c baby carrots, chopped
6 clove garlic, pressed
1/2 medium onion, chopped
32 oz chicken broth
16 oz frozen corn niblets (thawed)
12 oz can of carnation evaporated condensed milk
1 - 2 Tbsp salt (more or less depending on you)
1/4 tsp black pepper
crushed red pepper sprinkles (optional)
flour (to thicken soup)

Steps:

  • 1. Set heat to medium and brown bacon. Add in onions and pressed garlic. Saute for a few minutes. Do not drain.
  • 2. Add chicken broth. Then mix in potatoes and carrots. Cover and let simmer on medium-low heat until potatoes are tender. Add corn.
  • 3. Add condensed milk, salt, black pepper, and (if you are using it) red pepper. Stir, then sift flour over soup to thicken as desired. Let simmer for about five minutes.

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