 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
You can prepare this a day ahead, too. Chill, then reheat just before serving. Serve with crusty bread and wilted winter greens. UPDATED - I've updated this recipe to make it even more figure-friendly! Ingredients:
3 stalks celery, chopped |
1 medium onion, chopped |
1 red bell pepper, chopped |
2 slices bacon, chopped |
4 cups frozen whole kernel corn |
2 (14 3/4 ounce) cans cream-style corn |
4 cups nonfat milk |
3 cups chicken stock |
10 dashes bottled hot pepper sauce |
4 cups potatoes, cubed |
2 tablespoons cornstarch |
1/4 cup green onion, thinly sliced |
salt & fresh ground pepper |
Directions:
1. In a large pot cook bacon until browned to your liking. Remove from pot and drain on paper towels.
2. Add celery, onion, and red pepper over medium heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
3. Add whole-kernel corn, cream-style corn, milk, stock,and bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add potatoes; return to boiling. Reduce heat; simmer, covered, about 15 minutes more or until potatoes are tender.
4. Meanwhile, in a small bowl stir together cornstarch and just enough water to dissolve it. Add cornstarch mixture to corn mixture. Cook and stir until thickened and bubbly, about 1 minute more.
5. Stir in green onions and bacon, and season to taste with salt and black pepper.
|
|