Summer Corn, Bacon And Potato Chowder - Ww Core - cooking recipe

Ingredients

1 medium yukon gold potato
1/2 cup celery, chopped
1/4 cup onion, chopped
4 pieces corn on the cob, kernels removed with a knife
1 cup sweet red pepper, diced
4 ounces Canadian bacon, diced
2 cups skim milk
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce (to taste)

Preparation

Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 5 minutes. Allow to cool; peel and mash.
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; saute 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.