Good Housekeeping Corn Chowder-W/FF half & half

1 Tbsp butter
1 Med Onion, finely chopped
1 red pepper, finely chopped
3 medium all purpose potatoes (about 1lb), peeled and cut up into 1/2-inch chunks
1 can (13 3/4 to 14 1/2 oz) chicken broth
1/2 tsp dried thyme
3/4 tsp salt
ground black pepper
4 medium ears of corn, husks and silk removed
1 cup fat free half and half
3 slices bacon, cooked and crumbled.
1 cup cooked chicken cut up into pieces

„» In a 4-quart saucepan, melt butter over medium heat. Add onion and red pepper and cook stirring often. 5 Min, or until veggies are tender.

„» Add potatoes, chicken broth, thyme, salt, 1/8 tsp pepper and 1cup of water. Heat to boiling; boil 10 minutes, or until potatoes are fork-tender.

„» Meanwhile, cut corn kernels from cobs (you should have about 2 cup). With back of knife, scrape cobs to release milk. Add corn kernels and their milk to pan and cook 5 min. Add already cooked chicken to pan and cook for another 1-2 min.

„» Stir in half/half, heat through (do not boil). Spoon soup into bowls; sprinkle with crumbled bacon and a little black pepper.


Number of Servings: 6

Recipe submitted by SparkPeople user HILLY28.