Summer Corn, Bacon and Potato Chowder (WW)

By JoyT

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

Details

Servings 1
Adapted from weightwatchers.com

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). Yields about 1 1/2 cups per serving.

I added garlic and found the soup to be very tasty.

Easy and delicious. I didn't add the salt and used frozen corn. Husband loved it.

Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.