Southwest Potato-Corn Chowder

 

6

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

3

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

1 1/4

teaspoons sugar

1/2

teaspoon garlic salt

1/4

teaspoon pepper

1/8

to 1/4 teaspoon ground red pepper (cayenne)

1 1/2

cups Green Giant® frozen corn

1/3

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

1/3

cup Gold Medal® all-purpose flour

1

cup milk

1

cup shredded reduced-fat sharp Cheddar cheese (4 oz)

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

3

tablespoons chopped fresh cilantro

4

medium green onions, finely chopped (1/4 cup)

4

slices bacon, crisply cooked and crumbled

• 1 In 3-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 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
• 2 Stir 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.
• 3 In 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, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.