Corn, Bacon and Potato Chowder I found on the Weight Watchers web site. Blame it on the pregnancy, but it sounded so good I had to make it that night. I followed the recipe verbatim and both Jim and I were so impressed with the outcome. He's not a "soup for dinner" kind of guy, so you have to trust me when I say this soup is good. I was kicking myself that I didn't take any photos, and knew instantly I would have to remake the recipe for the blog.
1 medium uncooked yukon gold potato
1 spray(s) cooking spray
1/2 cup uncooked celery, chopped
1/4 cup uncooked onion(s), chopped (or 1 large shallot)
4 pieces corn on the cob, kernels removed with a knife
1 cup sweet red peppers, diced
4 oz uncooked Canadian-style bacon, diced
2 cups fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; saute over medium-high heat for 5 minutes.
Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
First, I chopped equal parts celery, carrots and onion.
Crisp some bacon in the oven and crumble over hot soup. Serve with spicy shrimp, chopped chives or green onion and shredded cheddar cheese.
Mandy's Shrimp, Corn and Potato Chowder
6 Strips of bacon crisped in the oven
1 T bacon grease in a saute pan plus 1 T olive oil over medium high heat
1/3 c chopped carrot
1/3 c chopped celery
1/3 c (small white onion) chopped
Saute until soft
1 roasted, peeled and chopped Anaheim chili
1 roasted, peeled and chopped red bell pepper
3 sprigs of fresh thyme
Sprinkle saute pan with flour
Pour in 1 cup chicken stock
Stir together, scraping up bottom of pan, sauce will thicken
Stir in 1.5 cups milk
Turn down heat to medium low
Scrub and poke 3 Yukon gold potatoes
Microwave on high until cooked through
Coarsely chop potatoes, add to soup
Mash with a potato masher to break up chunks - to your desired level of "chunkiness"
1/2 teaspoon salt
1/4 teaspoon of pepper
Drain 1 can corn, add to soup
I made the following seasoning (from a Bobby Flay recipe)
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Peel and devein shrimp
Season with a tablespoon of the above seasoning
Saute in a hot pan with a little olive oil, until cooked through
When I served the soup, I topped with spicy shrimp, crumbled bacon, chopped chives and shredded cheddar cheese. AMAZING!!!!