Southwest Potato Corn Chowder

(6)
1 reviews.
  • 35 min prep time
  • 35 min total time
  • 15 ingredients
  • 5 servings

Ingredients

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

Directions

  1. 1 In 3-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 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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