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Summer Corn, Bacon and Potato Chowder


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Rate this recipe 4/5 (1 Votes)


  • 1 medium Yukon Gold potato
  • 1 spray cooking spray
  • 1/2 cup celery, chopped
  • 1/4 cup onion, chopped
  • 4 ears corn on cob, kernels removed with knife
  • 1 cup sweet red pepper, diced
  • 4 oz Canadian-style bacon, diced
  • 2 cups fat-free half-and-half
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp hot pepper sauce, or to taste


Servings 4
Preparation time 20mins
Cooking time 35mins


Step 1

Puncture 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, stirring frequently, for 5 minutes.
Stir bacon and half-and-half into sauce pan; 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).

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