Summer Corn, Bacon and Potato Chowder

Ingredients

• 1 medium uncooked Yukon gold potato(es)

• 1 spray(s) cooking spray (5 one-second sprays per serving)

• ¹⁄₂ cup(s) uncooked celery, chopped

• ¹⁄₄ cup(s) uncooked onion(s), chopped (or 1 large shallot)

• 4 piece(s) corn, kernels removed with a knife

• 1 cup(s) sweet red pepper(s), diced

• 4 oz uncooked Canadian 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

Instructions

• Puncture 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, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favourite 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.)

• 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. 6 points per serving