Unfortnately it did not cross my mind to take pictures of this delicious dish until AFTER I had made it. What is it you ask?? Corn and Bacon Chowder; being that it is WeightWatchers I imagined that I would need to do some “spiffing up” in order to make this soup more tasty but that was not the case.
This soup is quick and easy to make but packed with flavor and provides wonderful tummy-filled comfort for these blustery winter evenings we have been having and the snow storms that are coming! Hope you enjoy as much as I did!
CORN BACON AND POTATO CHOWDER
1 medium uncooked Yukon gold potato(es)
1 tablespoon olive oil
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
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, in a large pot heat the olive oil. 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.
** I doubled the recipe to ensure that there were leftovers
** Topped with a teaspoon of chive and onion sour cream
**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.
Seriously, DIG IN! This is so wonderful I am salivating just thinking about it. Next time, I won’t forget the pics; I promise!