Harvest Chowder

A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.

• Ready In: 1 hr
• Serves: 16
• Yields: 2 quarts

Ingredients

• 1⁄2 lb bacon
• 1  cup onion, chopped
• 1  cup celery, chopped
• 1  cup carrot, chopped
• 1⁄2 cup mushroom, roughly chopped
• 2  small zucchini, chopped
• 2  cups water
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can  creamed corn
• 1⁄2 cup  frozen peas
• 3 -4  cups mashed potatoes (See Note *)
• 2  cups milk
• 3  cups  shredded cheddar cheese
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper

Directions

1. Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
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. Add water; cover stock pot and simmer until vegetables are tender.
4. Add corn, peas, mashed potatoes, and milk and heat through.
5. Add cheese and stir until melted; season, and serve hot.
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.