Southwest Potato Corn Chowder
Ingredients:
6 medium red potatoes, cut into 1/2″ cubes
4 cups chicken broth (32 oz carton)
1 1/4 teaspoons sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups frozen corn
1/3 cup chopped roasted red bell pepper (from a jar), well drained
1/3 cup all-purpose flour
1 cup skim milk
1 cup shredded sharp Cheddar cheese (I used reduced fat)
1 (6 oz) container fat free plain Greek yogurt
3 tablespoons chopped fresh cilantro
4 green medium onions, finely chopped
4 slices turkey bacon, cooked and crumbled
Directions:
Place potatoes in a large saucepan and add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Add broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper to the saucepan. Cook over medium heat 5 minutes, stirring occasionally.
In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.
- Make it happen,
- Jared
