Summer Corn, Bacon and Potato Chowder

Summer Corn Bacon and Potato Chowder


  • 1 medium uncooked yukon gold potato(es)   
  • 1 spray(s) cooking spray   
  • 1/2 cup(s) uncooked celery, chopped   
  • 1/4 cup(s) (chopped) uncooked 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 uncooked 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   


  1. 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.
  2. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
  3. 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.

1 comment:

  1. Hi there, this is a really nice post. It would be great if you linked to it in my Food on Friday series. Food on Friday – Bacon


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