Tossing the shredded Cheddar with a tablespoon of flour helps the cheese melt smoothly. The result is a creamy base for this chunky chowder.
2 slices 40%-less-fat bacon (such as Gwaltney)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 1/2 cups refrigerated diced potatoes with onion (such as Simply Potatoes)
1 (14.5-ounce) can vegetable broth
1 1/2 cups 1% low-fat milk
1 (15-ounce) can cream-style corn
1 cup (4 ounces) preshredded reduced-fat Cheddar cheese
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
How to Make It
Cook bacon in a Dutch oven over medium-high heat until crisp; remove bacon from pan, reserving drippings in pan. Crumble bacon.
Add onion and bell pepper to hot drippings; sauté 5 minutes or until tender. Add potato and broth to pan. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
Stir in milk and corn; cook over medium- low heat 5 minutes. Combine cheese and flour, tossing to coat cheese. Add to chowder, stirring until cheese melts. Stir in black pepper. Top each serving evenly with crumbled bacon.