* 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.
* 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (484g)|
|Recipe Makes: 4|
|Calories from Fat: 121 (27%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 87.2mg||27 %|
|Sodium 2767.1mg||95 %|
|Potassium 1367mg||36 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 35g|
|Protein 43.7g||62 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 450
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What would you serve with this? Link in another recipe
sallydanielsmithI 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.4y ago
AnnieBananieI 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!!8y ago
frogn* 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.]9y ago