Summer Corn, Bacon and Potato Chowder
Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.
Uncooked Yukon gold potato(es)
Fresh yellow corn
4 piece(s), kernels removed with a knife
Red bell pepper(s)
1 small, diced
½ cup(s), chopped, chopped
¼ cup(s), chopped, chopped
Uncooked Canadian bacon
4 oz, diced
Fat free skim milk
Hot pepper sauce
⅛ tsp, or to taste
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.
Feel free to substitute your favorite 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.