Summer Corn, Bacon and Potato Chowder
- Total Time
- 0:40
- Prep
- 0:20
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.
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uncooked Yukon gold potato(es)1 medium
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cooking spray1 spray(s)
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corn4 piece(s), kernels removed with a knife
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sweet red pepper(s)1 small, diced
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uncooked celery½ cup(s), chopped
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uncooked onion(s)¼ cup(s), chopped
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uncooked Canadian bacon4 oz, diced
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fat free skim milk2 cup(s)
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table salt½ tsp
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black pepper¼ tsp
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hot pepper sauce⅛ tsp, or to taste
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uncooked scallion(s)2 medium, thickly sliced
- Pierce 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.
- Meanwhile, coat a large saucepan with cooking spray. Add corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.
- 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); serve garnished with scallions. Yields about 1 1/2 cups per serving.