Some of the girls at meeting asked me if I had the corn chowder recipe that Jan gave us a couple of weeks ago...that may have been a week that I was gone because I don't have it. But, I have made this corn chowder and it's very, very good! Hope this fits the bill! Colette




POINTS® Value | 4
Servings | 4
Preparation Time | 20 min
Cooking Time | 15 min
Level of Difficulty | Easy

soups | There's nothing like freshly-picked sweet corn. We highlight it in this chowder along with buttery-tasting Yukon Gold potatoes and smoky Canadian bacon.

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Ingredients

1 medium Yukon Gold potato(es)
1 sprays cooking spray
1/2 cup celery, chopped
1/4 cup onion(s), chopped (or 1 large shallot)
4 piece corn on the cob, kernels removed with a knife
1 cup sweet red pepper(s), diced
4 oz Canadian-style bacon, diced
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Instructions

1. Puncture 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.

2. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: 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.)

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.