Summer Corn, Bacon and Potato Chowder
uncooked Yukon gold potato(es)
½ cup(s), chopped
¼ cup(s), chopped (or 1 large shallot)
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
hot pepper sauce
⅛ tsp, or to taste
- 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 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.)
- 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.