Ingredients
2 cups cubed peeled potatoes2 cups reduced-sodium chicken broth1 cup chopped carrots1/2 cup chopped onion1 can (14-3/4 ounces) cream-style corn1 can (12 ounces) fat-free evaporated milk3/4 cup shredded reduced-fat cheddar cheese1/2 cup sliced fresh mushrooms1/4 teaspoon pepper2 tablespoons bacon bits
Preparation
In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.
