#1,701: Corn, Bacon and Potato Chowder

This soup was really easy to make and I am enjoying the flavors of this...although it needs more seasoning...basil maybe?!  Or thyme??  I would have totally loved this with some fresh corn in summer, but I used frozen corn instead this time.  I used bacon instead of Canadian bacon and I think it gives it better flavor and crunch.  I love all of the colors in this .  

1 medium uncooked Yukon gold potato  
4 pieces yellow corn on the cob, kernels removed with a knife (I used 2 c frozen corn)
1 small sweet orange or red pepper, diced  
1/2 cup uncooked celery, chopped  (I used carrots)
1/4 cup uncooked onion, chopped  
4 oz uncooked Canadian bacon, diced (I used cooked, crumbled bacon) 
2 cups fat free skim milk (I used unsweetened almond milk)
1/2 tsp table salt  
1/4 tsp black pepper  
1/8 tsp hot pepper sauce, or to taste  
2 medium uncooked scallions, thickly sliced  

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 corn, red pepper, celery and onion; 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); serve garnished with scallions. Yields about 1 1/2 cups per serving.