Sweet summer corn can’t be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minIngredients
Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to
Directions
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 1½ 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.
