Photo of Potato chowder with Canadian bacon by WW

Potato chowder with Canadian bacon

3 - 5
PersonalPoints™ per serving
Total Time
31 min
11 min
20 min
This tasty chowder gets lots of fantastic flavor from Canadian bacon and fresh scallions. We used frozen peppers and potatoes to slash prep time. This chowder comes together in just half an hour. It also features green bell peppers as well as evaporated milk and skim milk instead of calorie-laden cream. You only need to use one large saucepan, which makes cleanup a breeze. We recommend using an immersion blender here for the best and thickest texture, but you can purée the soup in a regular blender as well if you don't happen to have one. You'll love having this comforting soup simmering away on the stovetop on a chilly winter night.


Cooking spray

1 spray(s)

Frozen potatoes O'Brien

16 oz

Green pepper(s)

1 strip(s), frozen, chopped

Fat free evaporated milk

1 cup(s), divided

Table salt

½ tsp

Black pepper

¼ tsp

Fat free skim milk

¾ cup(s)

Uncooked scallion(s)

¼ cup(s), finely chopped (green part only)

Uncooked Canadian bacon

6 oz, diced


  1. Coat a large saucepan with nonstick cooking spray; heat over medium heat. Add potatoes and green pepper and cook, stirring frequently, about 10 minutes; add 1/2 cup of evaporated milk.
  2. Remove half of potato mixture to a bowl. Puree remaining potato mixture in saucepan using an immersion blender; stir reserved potato mixture back into saucepan (or puree half of mixture in a blender and then stir back into saucepan). Add remaining 1/2 cup of evaporated milk, salt, black pepper, skim milk, scallion and bacon; stir well. Simmer for 5 minutes to heat through and to allow flavors to blend. Yields about 1 cup per serving.