Summer Corn, Bacon & Potato Chowder (WW)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 230.8
- Total Fat: 3.4 g
- Cholesterol: 18.8 mg
- Sodium: 526.1 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 4.5 g
- Protein: 15.3 g
View full nutritional breakdown of Summer Corn, Bacon & Potato Chowder (WW) calories by ingredient
Number of Servings: 4
Ingredients
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1 medium Yukon Gold potato(es)
1 spray(s) cooking spray
1/2 cup(s) celery, chopped
1/4 cup(s) 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 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
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 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.
Number of Servings: 4
Recipe submitted by SparkPeople user JIFFERS29.
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 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.
Number of Servings: 4
Recipe submitted by SparkPeople user JIFFERS29.
Member Ratings For This Recipe
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