Summer Corn, Bacon and Potato Chowder


  • medium uncooked Yukon gold potato(es)

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

  • 1cup(s) uncooked celery, chopped

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

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

  • cup(s) sweet red pepper(s), diced

  • oz uncooked Canadian bacon, diced

  • cup(s) fat free skim milk

  • 1tsp table salt

  • 1tsp black pepper

  • 1tsp hot pepper sauce, or to taste


  • 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


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