Summer Corn, Bacon and Potato Chowder

Here is a very versatile recipe I got from the little booklet my leader gave me when I first joined Weight Watchers. As we were going through the book, she told me this was a really good recipe. So of course, I decided to give it a try. I am so glad I did. I was kind of skeptical about making this recipe since it was mainly packed with a bunch of veggies, but it was actually really good. This would be a great recipe for those upcoming cold months. Well, it doesn't really get that cold in Florida but this would still be a great recipe when it isn't a 100 degrees! The soup had enough flavor from the milk and potatoes and whatever else you decide to throw in. I didn't have any sweet red peppers so I used carrots and peas. It still worked out well but I would like to try it with the red peppers next time. I made extra servings and decided to freeze the soup in seperate individual freezer bags. That way if I am in a hurry for lunch or dinner, I can throw one of these suckers in the microwave and not have to worry about cooking.

Summer Corn, Bacon and Potato Chowder

4 medium Yukon Gold potato(es)
cooking spray
1 cup celery, chopped
1/2 cup onion, chopped (or 1 large shallot)
4 pieces corn on the cob, kernels removed with a knife (I used 1 can of corn)
1 cup sweet red peppers, diced
4 oz Canadian-style bacon, diced
2 cups fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste

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 celery, onion, corn and red pepper; 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). Yields about 1 1/2 cups per serving.
Note: I did not have sweet red peppers so I added 1 cup of carrots and a 1/2 cup peas.

Servings: 4   Points: 4

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