* Southwest Potato-Corn Chowder (Cooking for Two)

By Connie

Ingredients

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

Preparation

Step 1

DIRECTIONS

* 1In 2-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 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
* 2Stir 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.
* 3In 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.

For a healthier topping to use instead of the bacon, 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.