Summer Corn, Bacon and Potato Chowder

Total Time
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.
  • uncooked Yukon gold potato(es)
    1 medium
  • uncooked celery
    ½ cup(s), chopped
  • uncooked onion(s)
    ¼ cup(s), chopped (or 1 large shallot)
  • corn
    4 piece(s), kernels removed with a knife
  • sweet red pepper(s)
    1 cup(s), diced
  • uncooked Canadian bacon
    4 oz, diced
  • fat free skim milk
    2 cup(s)
  • table salt
    ½ tsp
  • black pepper
    ¼ pinch
  • hot pepper sauce
    ⅛ tsp, or to taste
  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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