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    Summer Corn, Bacon and Potato Chowder


    Source of Recipe


    WW Community

    Recipe Introduction


    POINTS® Value | 4
    Servings | 4

    List of Ingredients




    1 medium uncooked Yukon Gold potato(es)
    1 serving cooking spray (5 one-second sprays per serving)
    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

    Recipe



    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.

    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.)

    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.

 

 

 


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