Photo of Summer Corn, Bacon and Potato Chowder by WW

Summer Corn, Bacon and Potato Chowder

2 - 5
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
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)


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(s)

Black pepper

¼ pinch

Hot pepper sauce

tsp(s), 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.