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Photo of Summer Corn, Bacon and Potato Chowder by WW

Summer Corn, Bacon and Potato Chowder

2
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
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.

Ingredients

Cooking spray

4 spray(s)

Uncooked Yukon gold potato

1 medium

Corn on the cob

4 ear(s), medium, kernels removed with a knife

Red bell pepper

1 small, diced

Celery

½ cup(s), chopped, chopped

Onion

¼ cup(s), chopped, chopped

Uncooked Canadian bacon

4 oz, diced

Fat free skim milk

2 cup(s)

Table salt

½ tsp

Black pepper

¼ tsp

Hot pepper sauce

⅛ tsp, or to taste

Scallions

2 medium, thickly sliced

Instructions

  1. 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.
  2. Meanwhile, coat a large saucepan with cooking spray. Add corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.
  3. 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.

Notes

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.

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