Rocky Mountain Chowder

Servings: 6



In a heavy pot over medium heat, brown bacon. Pour off fat, if any. Add white and light green parts of onions (reserve ½ cup green tops); cook and stir 1 minute. Add broth and potatoes; cover and cook 15 minutes or until potatoes are almost tender. Add carrots; cook 5 minutes more. Add bell pepper, zucchini, corn and thyme; cook until vegetables are tender. Add turkey or chicken and reserved onion tops. Mix milk with cornstarch; add to pot. Bring to a boil, stirring constantly about 1 minute, until soup thickens slightly. Season with salt and pepper. Makes 6 servings.