Garden Harvest Chowder - cooking recipe

Ingredients

4 slices bacon
2 Tbsp. sliced green onion
1/2 c. chopped celery
1/2 c. peeled and thinly sliced carrot
2 c. mashed potatoes
1 (17 oz.) can cream style corn
1/2 c. frozen English peas
2 c. milk
1/2 tsp. salt
1 c. (4 oz.) shredded cheddar cheese
1 large tomato, peeled and thinly sliced
Seasoned pepper

Preparation

Fry bacon in a large saucepan until crisp; drain on paper towels. Crumble bacon. Reserve 1 Tbsp. drippings in pan. Saute onion, celery, and carrot in reserved drippings for 2 minutes. Stir in potatoes, corn, peas, milk, salt, and cheese. Cook over medium heat, stirring occasionally, until cheese melts. Top each serving with a tomato slice, bacon and a dash of seasoned pepper.