Summer Corn, Bacon and Potato Chowder - Ww Core

Ingredients

• 1 medium yukon gold potato
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 4 pieces corn on the cob, kernels removed with a knife
• 1 cup sweet red pepper, diced
• 4 ounces Canadian bacon, diced
• 2 cups skim milk
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon hot pepper sauce (to taste)

Directions

1. 1

   Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 5 minutes. Allow to cool; peel and mash.

2. 2

   Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.

3. 3

   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.

4. 4

   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.