Rocky Mountain Chowder

Servings: 6

Ingredients

• 4 slices  Turkey bacon or regular bacon, cut into small pieces
• 1 bunch gGreen onions, thinly sliced, white parts separated from green tops
• 3 1/2 cups  Chicken broth
• 4 medium Colorado potatoes, peeled, cut into 1/2-inch cubes
• 1 cup Carrots, sliced
• 1 Red bell pepper or 1/2 pound tomatoes, seeded, diced
• 1 medium Zucchini, sliced
• 1  Cup corn kernels
• 1 1/2  Teaspoons dried thyme leaves
• 2 cups Turkey or chicken, cooked, shredded
• 2 cups  Low-fat milk plus 2 tablespoons cornstarch
• Salt and Pepper

Instructions

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.