4 strips bacon, cut in 1 inch pieces
1/2 c. chopped onion
1 sm. clove garlic, minced
1 tsp. basil
10 oz. frozen peas & carrots
10 oz. frozen kernel corn
1 c. chicken broth
1 c. frozen hash browns
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. cornstarch
2 c. half & half
2 tbsp. chopped parsley

Cook bacon until crisp. Remove bacon and add onion, garlic and basil to drippings. Cook slowly until onion is tender. Add corn, peas and carrots, hash browns, broth, salt, and pepper. Bring to a boil; simmer until vegetables are tender. Stir cornstarch into half and half and add to chowder. Cook, stirring, to full boil. Add parsley. Serve in bowls or hollowed out individual round bread loaves from the deil-bakery with crumbled bacon on top.