Southwest Potato-Corn Chowder

Thought i would share a recipe i made last night. It was delicious and Bailey girl ate 3, yes i said 3 bowls of it! Enjoy........

INGREDIENTS

6 unpeeled red potatoes, cut into cubes

3 c. of chicken broth

1 1/4 tsp. of sugar

1/2 tsp. of garlic salt

1/4 tsp. of pepper

1/8 to a 1/4 tsp of ground red pepper (cayenne)

1 1/2 c. of steamers frozen niblet corn

1/3 c. of roasted red bell peppers ( from a jar ) well drained

1/3 c. of purpose flour

1 c. of milk

1 c. of sharp cheddar cheese

1 6oz. container of plain yogurt

3 TBL. of fresh chopped cilantro ( didn't have any so i didn't use it, couldn't tell the difference )

4 finally chopped green onions ( about a 1/4 c. )

4 slices of crispy cooked and crumbled bacon

DIRECTIONS

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.

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.

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.

Hope you enjoy this recipe!!!

Here is a pic of a bowl of our soup we made!