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Prep Time: 6 Minutes Cook Time: 28 Minutes |
Ready In: 34 Minutes Servings: 7 |
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Tossing the shredded Cheddar with a tablespoon of flour helps the cheese melt smoothly. The result is a creamy base for this chunky chowder. Ingredients:
2 slices 40%-less-fat bacon (such as gwaltney) |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
2 1/2 cups refrigerated diced potatoes with onion (such as simply potatoes) |
1 (14.5-ounce) can vegetable broth |
1 1/2 cups 1% low-fat milk |
1 (15-ounce) can cream-style corn |
1 cup (4 ounces) preshredded reduced-fat cheddar cheese |
1 tablespoon all-purpose flour |
1/4 teaspoon black pepper |
Directions:
1. Cook bacon in a Dutch oven over medium-high heat until crisp; remove bacon from pan, reserving drippings in pan. Crumble bacon.
2. Add onion and bell pepper to hot drippings; sauté 5 minutes or until tender. Add potato and broth to pan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
3. Stir in milk and corn; cook over medium- low heat 5 minutes. Combine cheese and flour, tossing to coat cheese. Add to chowder, stirring until cheese melts. Stir in black pepper. Top each serving evenly with crumbled bacon.
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