Corn Chowder (ww)

By Grandmax4

Ingredients

• 2 Slices Turkey Bacon -- cut into 1/2" pieces
• 1 Onion -- chopped
• 1/2 Yellow Bell Pepper -- seeded and chopped
• 2 1/2 Cups Low-sodium Chicken Broth
• 2 Medium All-purpose Potatoes -- peeled and cubed
• 2 Cups Whole Corn Kernels
• 1/4 Cup Light Cream

Preparation

Step 1

1. In a medium nonstick saucepan, cook the bacon in 2 tablespoons water until crisp. With a slotted spoon, transfer to a paper towel; discard the liquid.

2. Add the onion, bell pepper and 2 teaspoons water to the saucepan; saute until soft, about 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.

3. Transfer 2 cups of the soup to a food processor or blender; puree. Pour back into the saucepan; stir in the cream and heat to serving temperature. Serve, topped with the bacon pieces.