Mashed Potato And Corn Chowder - cooking recipe

Ingredients

2 1/2 cups mashed potatoes
2 cans low sodium kernel corn, undrained
5 slices bacon, diced
14 ounces low sodium chicken broth
1 cup milk (I use 1%, because that what we drink)
1/4 cup frozen southern seasoning (A blend of onions, bell pepper, celery & thyme)
1/4 teaspoon sea salt
fresh black pepper, to taste

Preparation

In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
Heat until bubbly.
If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.