Summer Corn Bacon and Potato Chowder

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

Instructions

  • 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.
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