Summer Corn, Bacon and Potato Chowder
2
Points®
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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