Appetizers / Soups / Salads

Bacon Corn Potato Chowder is for Soup.

Bacon Corn Potato Chowder takes 20 minutes to prepare.

Bacon Corn Potato Chowder takes 20 minutes to cook.

Bacon Corn Potato Chowder makes 8 servings.

The ingredients for Bacon Corn Potato Chowder are:

2 medium yukon gold potatoes
1 cup celery, chopped
0.5 cup onion, chopped
3 cups corn kernels
2 cups red bell pepper, chopped
8 ounces turkey bacon, cooked and crumbled
4 cups skim milk
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon hot sauce

Here is how you make Bacon Corn Potato Chowder:

Microwave potatoes for 8 minutes. Set aside to cool. Once cooled, peel and mash the potatoes. Cook the turkey bacon in a small skillet. Meanwhile, heat a large saucepan over medium heat. Saute in a small amount of oil, the celery, onion, corn and red pepper for 5 minutes. Add bacon and milk. Stir in the mashed potato and season with salt, pepper and hot sauce. Cover and simmer for 10 minutes. Freezing Directions: Allow to cool. Divide among gallon size freezer bags. To serve, thaw and reheat. Containers Needed: 2 Gallon Size Freezer Bags Serving Size: 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user BLUEKITTEN.

The nutritional information for Bacon Corn Potato Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 172.2

• Total Fat: 2.4 g
• Cholesterol: 9.8 mg
• Sodium: 487.9 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 3.9 g
• Protein: 10.0 g