Southwest Potato Corn Chowder (Cooking for Two)

(9)
  10 reviews
  • 35|min prep time
  • 35|min total time
  • 15 ingredients
  • 2 servings

3
unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
3/4
teaspoon sugar
1/4
teaspoon garlic salt
1/8
teaspoon pepper
Pinch ground red pepper (cayenne)
3/4
cup Green Giant™ Steamers™ Niblets® frozen corn
2
tablespoons chopped roasted red bell pepper (from a jar), well drained
2
tablespoons all-purpose flour
1/2
cup milk
1/2
cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1/3
cup Greek Fat Free plain yogurt (from a 6-oz container)
2
tablespoons chopped fresh cilantro
2
medium green onions, finely chopped (2 tablespoons)
2
slices bacon, crisply cooked and crumbled

Directions

  1. 1 In 2-quart saucepan, place potatoes. 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. Reserve 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
  2. 2 Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
  3. 3 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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