yields 4 servings; about 1 1/2 cups per serving
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 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
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.
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.)
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).
courtesy of: Weight Watchers
Tuesday, September 05, 2006
484. SUMMER CORN, BACON, and POTATO CHOWDER
Labels:
celery,
chowder,
corn,
hot pepper sauce,
hot sauce,
onions,
potatoes,
red pepper
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