Summer Corn, Bacon and Potato Chowder
Recipes
Summer Corn, Bacon and Potato Chowder
POINTS® value | 4
Servings | 4
Preparation Time | 20 min
Cooking Time | 15 min
Level of Difficulty | Easy
soups | There’s nothing like freshly-picked sweet corn. We highlight it in
this chowder along with buttery-tasting Yukon Gold potatoes and smoky Canadian
bacon.
Ingredients
1 medium Yukon Gold potato(es)
1 sprays cooking spray
1/2 cup celery, chopped
1/4 cup onion(s), chopped (or 1 large shallot)
4 piece corn on the cob, kernels removed with a knife
1 cup sweet red pepper(s), diced
4 oz Canadian-style bacon, diced
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Instructions
1. Puncture potato in several places with a fork; microwave on high
power until tender, turning over once, about 8 minutes. Allow to cool; peel and
mash.
2. Meanwhile, coat a large saucepan with cooking spray. Add celery,
onion, corn and red pepper; sauté over medium-high heat, stirring frequently,
for 5 minutes. (Note: Feel free to substitute your favorite fresh vegetables
like asparagus and broccoli for the red pepper. Or to save time, substitute 2
cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn
and red pepper.)
3. Stir bacon and milk into saucepan; stir in mashed potato and mix
well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and
simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.