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Photo of Summer Corn, Bacon and Potato Chowder by WW

Summer Corn, Bacon and Potato Chowder

3
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
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

Yukon gold potato

1 medium

Celery

½ cup(s), chopped

Onion

¼ cup(s), chopped (or 1 large shallot)

Cooked corn

4 piece(s), kernels removed with a knife

Red bell pepper

1 cup(s), chopped, diced

Uncooked Canadian bacon

4 oz, diced

Fat-free skim milk

2 cup(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Hot pepper sauce

⅛ tsp(s), 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 favourite 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.

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