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 celery½ cup(s), chopped
uncooked onion(s)¼ cup(s), chopped (or 1 large shallot)
corn4 piece(s), kernels removed with a knife
sweet red pepper(s)1 cup(s), diced
uncooked Canadian bacon4 oz, diced
fat free skim milk2 cup(s)
table salt½ tsp
black pepper¼ pinch
hot pepper sauce⅛ 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.