Smoky Corn Chowder

In saucepan, cook bacon over medium heat for about 5 minutes or until crisp. Drain fat from pan. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened.

Meanwhile, peel and cube potatoes. Add to pan along with half of the chicken stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until potatoes are tender. Using potato masher or hand blender, mash several times to break up about half of the potatoes.

Add remaining stock, corn and broccoli; simmer for about 6 minutes or until broccoli is tender. Reduce heat to low. Stir in milk, salt and pepper; heat through but do not boil. Sprinkle each serving with cheese.

Additional information :

TIP: Peel and coarsely grate the broccoli stems to use in Broccoli Slaw or slice and add to a stir-fry. They will add vitamins C and A, folate, iron, calcium and fibre.