Summer Corn, Bacon and Potato Chowder (4 Points) - BigOven 163682
Summer Corn, Bacon and Potato Chowder (4 Points)

Summer Corn, Bacon and Potato Chowder (4 Points)

Ready in 45 minutes
3 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Summer Corn, Bacon and Potato Chowder (4 Points)"

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Preparation Time: 20 min

Cooking Time: 15 min

Level of Difficulty: Easy

"I increased every thing just a little bit because I wanted plenty to take to work for the week. But other than that yummy yummy. I grilled my corn on the grill then cut it off to add some sweetness. "

- sallydanielsmith

Ingredients

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1 medium Yukon Gold potato
1 spray cooking spray
1/2 cup celery
1/4 cup onion
4 piece corn on the cob
1 cup sweet red pepper
4 oz Canadian-style bacon
2 cups fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce

Original recipe makes 4

Servings  

Preparation

* 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; saute over medium-high heat, stirring frequently, 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.

Notes

* 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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 450 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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I increased every thing just a little bit because I wanted plenty to take to work for the week. But other than that yummy yummy. I grilled my corn on the grill then cut it off to add some sweetness.
sallydanielsmith 2 years ago
I didn't have Yukon golds, so substituted just a regular russet potato. Next time, I would boil the potato, rather than microwave it. I think it would mash better that way, which in turn, would thicken the soup more. I wonder if canned potatoes would work too? All in all though, this is tasty, and the vegetables stayed nice and crisp (the way I like them). Since it's been kind of chilly here in South Florida the past couple of days, this dish is just hitting the spot, and keeping me focused on my weight watching menu. Thanks!!
AnnieBananie 6 years ago
* 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. [I posted this recipe.]
frogn 7 years ago
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