Corn, Bacon and Potato Chowder

To go along with the delicious paninis we made with the focaccia bread, I made corn, bacon and potato chowder. This is a recipe I found when I was on Weight Watchers a few years ago.

This was our first soup of the fall season–I can’t wait to have others. The weather has definitely cooled over the past couple of weeks, which makes cooking and baking that much more enjoyable.

Corn, Bacon and Potato Chowder
(Adapted from Weight Watchers)

Ingredients:
2.5 – 3 lb.s Yukon Gold potatoes
2 stalks small celery, chopped
1/2 large onion, chopped
1/2 lb. frozen corn, slightly thawed
1 sweet red pepper(s), diced
4 strips turkey bacon, cooked and diced
3 cups fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper, or to taste

Directions:
1. Peel and chop potatoes. Place into large saucepan, and fill with water until it just covers the potatoes. Place over high heat until the water boils. Reduce heat to medium-high and cook for about 15 minutes, or until fork tender. Drain and mash the potatoes.

2. Meanwhile, coat a pot with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes or until vegetables are tender.

3. Stir bacon and milk into pot; stir in mashed potato and mix well. Season with salt, pepper and cayenne pepper; stir to combine. Cover and simmer 10 minutes (do not allow to boil–milk will curdle!). Stir frequently.

4. Serve with additional salt and pepper to taste.