Chicken and Corn Chowder

• 2 medium onions, cut into chunks
• 5 oz red potatoes, cut into chunks
• 2 medium celery stalks, cut into chunks
• 1 medium carrot, cut into chunks
• 1/2 medium red bell pepper, seeded and cut into chunks
• 1/2 medium green bell pepper, seeded and cut into chunks
• 2 tblsp packed flat-leaf parsley sprigs
• 2 tsp corn oil
• 2 c fresh or frozen corn kernels
• 2 c chicken broth
• 1 1/2 c evaporated skimmed milk
• 4 oz finely diced skinless cooked chicken breast
• 3 slices crisp-cooked bacon, crumbled
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• Hot pepper sauce to taste

Directions:

In food processor, one at a time, finely chop onions, potatoes, celery, carrot, red and green peppers and parsley; set aside.

In large saucepan, heat oil; add chopped onions. Cook over medium-high heat, stirring frequently, 10 mins, until golden brown.

Add potatoes, celery, carrot, red and green peppers, corn, broth, milk, chicken and bacon; bring liquid to a boil.

Reduce heat to low; simmer, stirring occasionally, 10 mins, until vegetables are tender.

Add parsley, salt, black pepper and hot pepper sauce to chowder; stir to combine.

Makes 4 servings