Cheesy Vegetable Chowder

Name: Cheesy Vegetable 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

10 ingredients

3 steps

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; saute 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.