Potato Corn Chowder

Ingredients

1 leek, sliced

3 garlic cloves, pressed

2 Tbs butter

1 poblano pepper, sliced

3 carrots, sliced

2 green onions, sliced

4 slices fakin bacon, diced

3 vegetable bouillon cubes

6 cups water

4 cups skim milk

1 cup chives, minced

6 red potatoes, cubed

1 bag frozen corn

2 cups savoy cabbage, sliced

1 tsp garlic powder

1 tsp sea salt

1 tsp pepper

Directions

1. Saute leek, poblano pepper, and garlic in 1 Tbs butter for 3 minutes in a large pot

2. Add water, cabbage, carrots, and potatoes; bring to a boil then add vegetable bouillon cubes, boil 10 minutes

3. Meanwhile, in a separate pan brown the bacon

4. Turn the soup pot on simmer, add remaining ingredients (including bacon), and simmer for 10 minutes

I was in the mood for a potato-based soup, so this is what I invented. This makes a large amount of soup, so it's great to have for a x-mas party (like I did) or to have for leftovers for lunch at work. The longer the soup simmers the better it tastes. I made this soup the night before I had my girlfriends over. I took it out of the refrigerator when I got home from work and then I just let the soup simmer slowly until we served it.