Cold temperatures scream for a hearty bowl of soup. Try this quick and easy corn chowder, no matter how busy your day was, this is the perfect solution for dinner: 



2 slices of bacon, cubed (easiest to cut bacon when it is very cold)

2 shallots, diced

2 red potatoes, diced

1 log of frozen cream style corn

1 cup of reduced sodium chicken broth

1 Tablespoon corn starch

3 cups low-fat milk

3 cups frozen corn (I used silver queen)

1 teaspoon black pepper

In a large soup pot, add the cubed bacon and cook over medium heat. Once the bacon is cooked, drain any excess bacon grease, then add the shallots and red potatoes to the pot. Toss them for a couple of minutes, then add the log of cream style corn, breaking it up to cook (it is fine to add it still frozen). In a small measuring cup, mix the chicken broth and corn starch together. Add this mixture to the pot, then add the milk and frozen corn. Stir well and bring to a boil. Stir your mixture again then reduce the heat and simmer. Add the black pepper and taste for seasonings to see if you need to add anything else. (Add even more corn to make it a chunkier soup!)