STORM's blog: "RECIPES--SOUPS"

HERBED CORN CHOWDER 6 slices bacon 1 medium onion, chopped 1 medium green bell pepper, diced (or 1/2 cup frozen green pepper) 2 cans (16 ounces each) cream-style corn 2 cans (10 3/4 ounces each) potato soup 2 cans milk 1 tablespoon snipped fresh chives 1 tablespoons finely chopped fresh parsley 1 teaspoon chopped fresh dill or thyme Cook the bacon in a large pan. Add the onion and bell pepper and saute in the bacon fat until softened. Add the corn, potato soup, and milk to the pan; stir until smooth and hot, about 10 minutes. While the chowder is warming up add the chives, parsley and dill. Yields: 8 - 10 servings