Colorful Corn Chowder 
- 1/2 lb. Bacon – diced
- 1 c. Onion – finely diced
- 1/4 c. Red Bell Pepper – coarsely diced
- 2 cloves Garlic – minced
- 2 c. Potatoes – peeled and coarsely diced
- 1 c. Carrots – coarsely diced
- 3 c. Chicken Broth – regular or low sodium
- 4 c. Sweet Corn – reserving 1/4 cup for topping
- 3 c. Milk
- 3 T. Butter
- Pepper – fresh, to taste
- Salt – optional
In a medium skillet fry the diced bacon until crisp. Remove the bacon to paper towels and crumble when cool. Remove all of the bacon drippings except for 2 tablespoons. In the 2 tablespoons of bacon drippings, add the onion, red bell pepper and garlic. Cook 3 minutes over medium heat stirring continuously. Place this mixture in a large pot. Add potatoes, carrots, chicken broth and corn. Cook 10 minutes over medium-high heat or until the vegetables are tender. Add the milk and butter. Season with pepper and salt if desired. Reheat until hot. Serve in bowls and top with the crumbled bacon and reserved corn kernels.
Serves 4 to 6
Kenneth Ward, Hulmeville
First Place Prize – Sweet Corn category
2011Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest