{A-maise-ing Chowder}

This quick and simple corn chowder is the perfect cure for cold hands and an empty tummy.

2 slices thick bacon
1 cup sliced onion
1 cup sliced carrots
1 small baking potato, cubed
1 cup chicken broth
2 cups evaporated milk
1 cup frozen whole kernel corn
Salt and pepper to taste
2 tablespoons fresh flat leaf parsley, chopped

In a large saucepan, cook bacon oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook until tender, stirring occasionally. Combine onion, carrots and potato with chicken broth. Cover and simmer 10 minutes. Pour into a blender and puree. Add milk and corn. Return to pan and heat without boiling. Add crumbled bacon. Season with salt and pepper. Serve, garish with chopped parsley.

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