Potato chowder with Canadian bacon
3
Points®
Total time: 31 min • Prep: 11 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Frozen potatoes O'Brien
16 oz
Green bell pepper
1 strip(s), frozen, chopped
Fat free evaporated milk (Vitamins A & D added)
1 cup(s), divided
Table salt
½ tsp
Black pepper
¼ tsp
Fat free skim milk
¾ cup(s)
Scallions
¼ cup(s), chopped or sliced, finely chopped (green part only)
Uncooked Canadian bacon
6 oz, diced
Instructions
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.
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