Summer Corn, Bacon and Potato Chowder
Weight Watchers Recipe
Prep time: 20 min
Cook time: 20 min
Other time: 0 min
Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.
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1 medium uncooked Yukon gold potato(es)
1 spray(s) cooking spray
4 piece(s) yellow corn on the cob, kernels removed with a knife
1 small sweet red pepper(s), diced
1/2 cup(s) uncooked celery, chopped
1/4 cup(s) uncooked onion(s), chopped
4 oz uncooked Canadian-style bacon, diced
2 cup(s) fat free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
2 medium uncooked scallion(s), thickly sliced
- Pierce 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 corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.
- 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); serve garnished with scallions. Yields about 1 1/2 cups per serving.
- 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.
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This is an excellent recipe. This one will be in my rotation for sure.
Amazing! I added lump crab meat and it was fantastic! Will definitely make it again soon.
This is a very good, filling soup!! Love it!!
Very light a tasty! Great dish for my Meatless Monday. Goes great with a salad.