Vegetable Chowder | NDSU Agriculture

Ingredients

• 1 cup onion diced
• 1 cup celery, diced
• ¼ cup butter or margarine
• 1 cup carrots, cubed or cut into buttons
• 4 large potatoes (Yukon Gold, Russet or Red), rinsed and cubed
• 4 chicken bouillon cubes
• 5 cups reduced-sodium chicken stock
• 2 cups frozen corn, thawed and drained
• 12 strips bacon, cooked and crumbled
• 1 (13-ounce) can evaporated milk
• Salt and pepper to taste