Summer Corn, Bacon and Potato Chowder

By kayjayjohnson

Ingredients

• 1 medium uncooked yukon gold potato(es)
• 1 spray(s) cooking spray
• 1/2 cup(s) uncooked celery, chopped
• 1/4 cup(s) uncooked onion(s), chopped (or 1 large shallot)
• 4 piece(s) corn on the cob, kernels removed with a knife
• 1 cup(s) sweet red pepper(s), diced
• 4 oz uncooked Canadian-style bacon, diced
• 2 cup(s) fat-free skim milk
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1/8 tsp hot pepper sauce, or to taste

Preparation

Step 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.


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).