I made this soup last week when it was "cold" - compared to the 75 degree weekend we just had! This was another Pinterest find that turned out really good, originally a weight watchers recipe. I already want to make it again.
I love potato soup and am a pretty big fan of corn. But, I HATE bacon, weird, I know. I tried this recipe despite that - only because it was Canadian bacon and I was feeling adventurous. I think this would also be really good with shredded chicken or left over carved ham. I never know what to do with left over ham after the holidays - this would be perfect!
I was pretty curious how this would turn out since there was no cream in this chowder, but you use the potato to thicken the soup and it worked out great.
You will need:
1 medium sized baking potato
1 large shallot, diced (1/2 large onion would work too)
1-2 stalks of celery, diced (I only used one because I am not a huge fan, but you couldn't taste it)
1 red bell pepper, diced
4 oz (about 4 slices) uncooked Canadian bacon
2 cups of frozen corn (the original recipe called for corn shucked off the cob - I'm far too lazy for that)
Olive oil
2 cups skim milk
Pepper
Start by poking some holes in your potato and place in the microwave for about 8 minutes. Meanwhile, get everything chopped.
Shallot...
Celery...
Bell Pepper...
Canadian bacon...
Once potato is done, remove from the microwave, cool enough to touch it, remove skin and mash with a fork.
In a large sauce pan, combine shallots, celery, bell pepper and corn. Saute for about 5 minutes or so in olive oil.
Add bacon and milk.
Cover and simmer for 10 minutes or so. Make sure it doesn't boil - don't want to burn the milk - it won't be pleasant!
And, a picture of Sawyer hanging out in her car seat. Just because.
ENJOY!
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