Southwest Potato Corn Chowder Recipe

This soup is thick and creamy- just the way soup should be! However, you would never be able to tell that the secret ingredient to this soup's creaminess is Greek yogurt! It's amazing.




Southwest Potato Corn Chowder
Ingredients:
6 medium red potatoes, cut into 1/2" cubes
4 cups chicken broth (32 oz carton)
1 1/4 teaspoons sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups frozen corn
1/3 cup chopped roasted red bell pepper (from a jar), well drained
1/3 cup all-purpose flour
1 cup skim milk
1 cup shredded sharp Cheddar cheese (I used reduced fat)
1 (6 oz) container fat free plain Greek yogurt
3 tablespoons chopped fresh cilantro
4 green medium onions, finely chopped
4 slices turkey bacon, cooked and crumbled

Directions:
Place potatoes in a large saucepan and 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. Add broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper to the saucepan. Cook over medium heat 5 minutes, stirring occasionally.
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.

Recipe source: Betty Crocker
Check out these other healthy recipes: Sweet and Sour Turkey Meatballs 3 Ingredient Mexican Chicken 3 Bean Enchiladas