Ingredients
1 small onion, chopped1 garlic clove, minced1-1/2 cups cubed peeled potatoes1/4 cup shredded carrot2 cups water2 teaspoons dried parsley flakes2 teaspoons reduced-sodium chicken bouillon granules1/4 teaspoon salt1/8 teaspoon pepper1 can (14-3/4 ounces) cream-style corn1-1/2 cups fat-free milk, divided3 bacon strips, cooked and crumbled3 tablespoons all-purpose flour1/2 cup cubed reduced-fat Velveeta1/2 cup beer or nonalcoholic beer1/2 teaspoon liquid smoke, optional
Preparation
Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes.
Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.
