Summer Corn, Bacon & Potato Chowder

1		medium uncooked yukon gold potato
1/2  cup		uncooked celery, chopped
1/4  cup		uncooked onion, chopped
10  ounces		frozen corn
1  cup		sweet red pepper, diced
6  ounces		low sodium bacon, diced and uncooked
2  cups		fat-free milk
1/2  teaspoon		table salt
1/4  teaspoon		black pepper
1/8  teaspoon		hot pepper sauce

Tip: For nutritional information on all the ingredients in Summer Corn, Bacon & Potato Chowder just click on each ingredient name. Then adjust the serving size for any Summer Corn, Bacon & Potato Chowder ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.