{Light} Corn Potato Chowder

Jana here with a recipe I found on Pinterest, that originates from Weight Watchers.  I was pleasantly surprised by the amount of flavor and richness this soup offered, even being a lower calorie version!  The potato is mashed and mixed in as part of the broth rather than being diced as you would normally think.  This adds a thickness and creaminess to the soup that is really yummy!

{Light} Corn Potato Chowder

1 medium potato
1/2 teaspoon olive oil
1/4 cup chopped onion
2 cups frozen corn
1 cup sweet red peppers, diced (I used red and green bell peppers)
Canadian bacon, diced (6 ounces)
2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon hot sauce

1. Pierce potato several times with a fork. Microwave to cook until tender, turning every 2 minutes. It should take approximately 6-8 minutes to cook.  After it has cooled, peel and mash.

2. In the meantime, heat the olive oil in a large saucepan. Add the onion, corn, and red peppers and saute over medium heat for 5 minutes.

3. Stir bacon and milk into saucepan. Add mashed potato, and mix in. Season with salt and pepper, and hot sauce. Cover and simmer on low heat for 10 minutes. (do not allow to boil)

Makes 4 servings.  Enjoy!