Light Corn Chowder - cooking recipe

Ingredients

1 quart vegetable stock
3 slices chopped bacon
1 large chopped white onion
1 chopped red pepper
3 chopped parsnips
3 chopped carrots
1/2 head of chopped cauliflower
1/2 head chopped broccoli
1 cup frozen corn
1 tablespoon water
6 chopped garlic cloves
1 (14 ounce) can creamed corn
1 tablespoon chopped fresh thyme
1 bay leaf
1 teaspoon salt
1 tablespoon black pepper

Preparation

Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
In a separate pan, saute the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.