Quick-Weekday Corn Chowder

	It was a great-quick soup for during the week--we used heavy cream to make it thicker and used just a bit more of the veggies and meat.  Enjoy! 1 medium uncooked yukon gold potato(es)
	1 spray(s) cooking spray
	1/2 cup(s) uncooked celery, chopped
	1/4 cup(s) uncooked onion(s), chopped (or 1 large shallot)
	4 piece(s) corn on the cob, kernels removed with a knife
	1 cup(s) sweet red pepper(s), diced
	4 oz uncooked Canadian-style bacon, diced
	2 cup(s) fat-free skim milk
	1/2 tsp table salt
	1/4 tsp black pepper
	1/8 tsp hot pepper sauce, or to taste

Instructions

• 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; sauté 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.

Notes

• Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.