Southwest Potato-Corn Chowder

By carvalhohm

Ingredients

• 6 unpeeled medium red potatoes (1 1/2 lb), cut into 1/2-inch cubes
• 3 cups chicken broth (from 32-oz carton)
• 1 1/4 teaspoons sugar
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon ground red pepper (cayenne)
• 1 1/2 cups frozen corn
• 1/3 cup chopped roasted red bell pepper (from a jar), well drained
• 1/3 cup all-purpose flour
• 1 cup milk
• 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
• 1 container (6 oz) Greek Fat Free plain yogurt
• 3 tablespoons chopped fresh cilantro
• 4 medium green onions, finely chopped (1/4 cup)
• 4 slices bacon, crisply cooked and crumbled

Details

Servings 5
Preparation time 35mins
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.

Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.

In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

Top off bowls of steaming chowder with seasoned croutons or fish-shaped crackers. You can substitute fresh red bell pepper instead of the roasted red bell pepper.

Serving Size: 1 Serving Calories320 ( Calories from Fat60), Total Fat6g (Saturated Fat2 1/2g, Trans Fat0g ), Cholesterol20mg Sodium1040mg Total Carbohydrate48g (Dietary Fiber5g Sugars10g ), Protein18g