- 3 slice(s) uncooked bacon, coarsely chopped
- 2 tsp olive oil
- 1 medium uncooked onion(s), chopped
- 1 medium sweet red pepper(s), seeded and diced
- 1 pound(s) uncooked potato(es), all-purpose variety, peeled and diced
- 4 cup(s) reduced-sodium chicken broth
- 1/4 tsp table salt
- 1/4 tsp paprika
- 15 1/4 oz canned yellow corn, drained
- 14 3/4 oz canned cream style white corn
- 1 cup(s) fat free evaporated milk
- 1/8 tsp hot pepper sauce, about 4 drops
- 2 Tbsp uncooked scallion(s), fresh, chopped
- Heat a small nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 4 minutes. Transfer the bacon to paper towels to drain; set aside.
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until softened, about 6 minutes. Add the potatoes, broth, salt, and paprika; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, about 20 minutes.
- Add the corn, creamed corn, evaporated milk, and hot pepper sauce; return to a boil. Reduce the heat and simmer, covered, about 2 minutes. Remove from the heat and stir in the scallions. Yields generous 1 1/3 cups per serving.
When in season, nothing beats corn chowder, made with crisp, sweet, fresh corn. So if you’ve got them, substitute the kernels shucked from six ears of fresh corn for the canned in this recipe. One ear of corn will give you about 1/2 cup of kernels.