Bill Edwardsen’s Famous Corn Chowder

6 slices bacon
2 medium onions, diced
2 garlic cloves, minced
2 cups stock ( chicken, turkey, beef) or water
4 medium potatoes pared and diced
2 medium carrots, peeled and diced
3 (17 oz.) cans cream style corn
2 (13 oz.) cans evaporated milk
1 teaspoon Worcestershire sauce
3 teaspoons curry powder
¼- ½ teaspoon Mrs. Dash’s salt-free mixed seasonings
freshly ground pepper

In a large pan, sauté bacon until crisp; set aside. Drain all but 3 tablespoons drippings. Lightly sauté onions and garlic. Add stock, potatoes, and carrots. Cover and bring to a boil over high heat. Reduce heat; simmer until vegetables are el dente- about 15 minutes. Remove cover, add corn, and reheat. Slowly stir in evaporated milk; heat to simmer but do not boil. Season with Worcestershire sauce, curry powder, mixed seasonings, and pepper. Crumble bacon and stir into chowder. 8 servings.
This soup taste even better when rewarmed. No salt is added to the recipe.