Lunch

Summer Corn, Bacon and Potato Chowder (WW) is for Lunch.

Summer Corn, Bacon and Potato Chowder (WW) takes several minutes to prepare.

Summer Corn, Bacon and Potato Chowder (WW) takes several minutes to cook.

Summer Corn, Bacon and Potato Chowder (WW) makes 4 servings.

The ingredients for Summer Corn, Bacon and Potato Chowder (WW) are:

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

Here is how you make Summer Corn, Bacon and Potato Chowder (WW):

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: 4Recipe submitted by SparkPeople user JIFFERS29.

The nutritional information for Summer Corn, Bacon and Potato Chowder (WW) is:

• 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