Post by corediva on Jul 15, 2006 6:01:15 GMT -5
This recipe was in the weekly WW free newsletter. It shows 4 points but does not have a checkmark for CORE? It looks like it to me.
CORE DIVA
Recipes
Summer Corn, Bacon and Potato Chowder
POINTS® value | 4Servings | 4Preparation Time | 20 minCooking Time | 15 minLevel of Difficulty | Easysoups |
There's nothing like freshly-picked sweet corn. We highlight it in this chowder along with buttery-tasting Yukon Gold potatoes and smoky Canadian bacon.
Ingredients
1 medium Yukon Gold potato(es) 1 sprays cooking spray 1/2 cup celery, chopped 1/4 cup onion(s), chopped (or 1 large shallot) 4 piece corn on the cob, kernels removed with a knife 1 cup sweet red pepper(s), diced 4 oz Canadian-style bacon, diced 2 cup fat-free skim milk 1/2 tsp table salt 1/4 tsp black pepper 1/8 tsp hot pepper sauce, or to taste Instructions
1. Puncture 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.2. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: 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.) 3. 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.
CORE DIVA
Recipes
Summer Corn, Bacon and Potato Chowder
POINTS® value | 4Servings | 4Preparation Time | 20 minCooking Time | 15 minLevel of Difficulty | Easysoups |
There's nothing like freshly-picked sweet corn. We highlight it in this chowder along with buttery-tasting Yukon Gold potatoes and smoky Canadian bacon.
Ingredients
1 medium Yukon Gold potato(es) 1 sprays cooking spray 1/2 cup celery, chopped 1/4 cup onion(s), chopped (or 1 large shallot) 4 piece corn on the cob, kernels removed with a knife 1 cup sweet red pepper(s), diced 4 oz Canadian-style bacon, diced 2 cup fat-free skim milk 1/2 tsp table salt 1/4 tsp black pepper 1/8 tsp hot pepper sauce, or to taste Instructions
1. Puncture 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.2. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: 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.) 3. 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.
