4 strips bacon
1/2 c. onions
1 sm. garlic clove, minced
1 tsp. basil
1 (10 oz.) pkg. frozen whole corn
1 (10 oz.) pkg. frozen peas and carrots
1 c. frozen hash browns
1 (13 3/4 oz.) can chicken broth
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. cornstarch
2 c. half & half
2 tbsp. parsley

In large saucepan cook 1 inch pieces of bacon until crisp. Remove bacon and add onion, garlic and basil to drippings. Cook slowly until onions are tender. Drain off drippings. Add corn, peas, carrots, hash browns, broth, salt and pepper.

Bring to a boil, cover and reduce heat and simmer for 10 minutes or until vegetables are tender. Stir cornstarch into half and half and add to chowder. Cook, stirring until soup comes to a full boil. Add parsley. Makes 1 1/2 quarts. 6 to 8 servings.