Southwest Potato-Corn Chowder

INGREDIENTS

3

unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes

1 1/2

cups Progresso® chicken broth (from 32-oz carton)

3/4

teaspoon sugar

1/4

teaspoon garlic salt

1/8

teaspoon pepper

Pinch ground red pepper (cayenne)

3/4

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

2

tablespoons chopped roasted red bell pepper (from a jar), well drained

2

tablespoons all-purpose flour

1/2

cup milk

1/2

cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1/3

cup Yoplait® Greek Fat Free plain yogurt (from a 6-oz container)

2

tablespoons chopped fresh parsley

2

medium green onions, finely chopped (2 tablespoons)

2

slices bacon, crisply cooked and crumbled

DIRECTIONS

• 1In 2-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1/2 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
• 2Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
• 3In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, parsley and green onions. Serve topped with bacon and, if desired, additional green onions.

For a healthier topping to use instead of the bacon, top off bowls of steaming chowder with seasoned croutons or fish-shaped crackers.

You can substitute fresh red bell pepper instead of the roasted red bell pepper.