HARVEST CHOWDER

4 slices bacon	
2 stalks celery; thinly sliced
2 small carrots; scraped and thinly sliced	
1 green onion; thinly sliced
1 (15oz) can cream-style corn	
2 cups milk
2 cups cooked mashed potato	
½ cup frozen English peas	
1 cup (4oz) shredded sharp cheddar	
¾ tsp salt
1 small tomato; cut into 8 slices	
freshly ground pepper

Cook bacon in a Dutch oven until crisp; remove bacon, reserving 1 tbs 
drippings in Dutch oven.  Crumble bacon and set aside.  Cook celery, 
carrot, and green onion in drippings over medium heat, stirring 
constantly, 5 minutes or until tender.  Stir in corn and next 5 
ingredients; cook, stirring constantly, until cheese melts.  Ladle 
chowder into bowls.  Top each serving with a tomato slice.  Sprinkle 
with crumbled bacon and pepper.  Makes 2 quarts.