Vegetable Chowder Ingredients 2 cups reduced-sodium chicken broth 2 cups cubed peeled potatoes 1 cup chopped carrots 1/2 cup chopped onion 1 can (14-3/4 ounces) cream-style corn 1 can (12 ounces) fat-free evaporated milk 3/4 cup shredded reduced-fat cheddar cheese 1/2 cup sliced fresh mushrooms 1/4 teaspoon pepper 2 tablespoons real bacon bits Directions In a large saucepan, combine the broth, potatoes, carrots and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until vegetables are tender. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon. Yield: 7 servings.