Summer Corn, Bacon and Potato Chowder

• 1 medium potatoes Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to
• 1 each nonstick cooking spray
• 1/2 cup celery Chopped
• 1/4 cup onions Chopped
• 4 each corn cobs Kernels removed with a knife
• 1 cup sweet red bell peppers Diced
• 4 ounces bacon, canadian style Diced
• 2 cups milk, skim
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 18 teaspoon red hot pepper sauce or to taste

1. Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes.
2. Allow to cool; peel and mash.
3. Meanwhile, coat a large saucepan with cooking spray.
4. Add celery, onion, corn and red pepper; saute over medium-high heat for 5 minutes.
5. Stir bacon and milk into saucepan; stir in mashed potato and mix well.
6. Season with salt, pepper and hot pepper sauce; stir to combine.
7. Cover and simmer 10 minutes (do not allow to boil).
8. Yields about 1 1/2 cups per serving.
9. Notes:
10. Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper.
11. 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.

potatoes, nonstick cooking spray, celery, onions, corn cobs, sweet red bell peppers, bacon, milk, salt, black pepper, red hot pepper sauce

Taken from recipeland.com/recipe/v/summer-corn-bacon-potato-chowde-50696 (may not work)