Clam & Vegetable Chowder

4 slices bacon
1 carrot, peeled and cubed
2 ribs celery, diced
1 onion, chopped
3 cloves garlic, minced
1 lb potatoes, peeled and diced
7 cups fat free chicken broth
1 can (15 1/4 oz) whole kernel corn, drained
10 oz can clams, drained
12 oz can fat-free evaporated skim milk
Salt and Pepper to taste
Parsley

Fry bacon in skillet, drain on paper towels blotting to remove as much excess grease as you can; set aside. Spray a large pot with nonstick spray; add carrot, celery, onion, garlic and potatoes. Cook over med-high heat stirring occasionally for 5-8 minutes. Add chicken broth and bring to a boil; reduce heat and simmer for 20 minutes. Add corn and clams, stir to combine. Add evaporated milk, stirring to mix well. Crumble bacon and stir into soup. Season to taste with salt and pepper. Spoon into bowls and sprinkle with parsley before serving. Makes appx 12 cups.

1/6 (appx 2 cups)=281 calories/4 g. fat/3 g. fiber