Thursday, January 29, 2009

Potato Chowder

Nothing says winter like a big, thick corn chowder. And Weight Watchers provided the inspiration for this meal this time.

However, when we started to make it, we realized it serves just one, so we increased the amounts. Below is the same recipe, but serves four (we increased the amount of vegetables in the dish considerably).
Potato Chowder

3 medium to large Yukon Gold potatoes
Cooking Spray
1 cup chopped celery
1 chopped onion
1 piece cooked corn on the cob, kernals removed with a knife
1 cup diced red bell pepper
4 ounces diced Canadian-style bacon
1 1/2 cup fat-free milk
Salt, pepper, and hot pepper to taste

After starting by piercing the potatoes and microwaving on high until they are tender, let them sit for a few minutes to cool a bit.

In the mean time, chop up onions, celery, corn and red pepper. Combine all four ingredients and saute over medium-high heat.

Then add the Canadian bacon and milk. After potatoes have been peeled and mashed, add those to the pot. Season with salt, pepper and cayenne pepper and cover and simmer for 10 minutes.

The abundance of vegetables in our version provided a lot of flavor. In addition, the amount of cayenne we added provided for a nice hint of heat at the end of each spoonful.

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