Smoky Corn Chowder

3 strips bacon, chopped
2 onions, chopped
1 clove garlic, minced
2 potatoes
3 cups (750 mL) chicken stock
2 cups (500 mL) corn kernels
2 cups (500 mL) broccoli florets
1 cup (250 mL) milk
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) shredded light Cheddar-style cheese
Preparation:

In saucepan, cook bacon over medium heat for about 5 minutes or until crisp. Drain fat from pan. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened.

Meanwhile, peel and cube potatoes. Add to pan along with half of the chicken stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until potatoes are tender. Using potato masher or hand blender, mash several times to break up about half of the potatoes.

Add remaining stock, corn and broccoli; simmer for about 6 minutes or until broccoli is tender. Reduce heat to low. Stir in milk, salt and pepper; heat through but do not boil. Sprinkle each serving with cheese.