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Recipe Summary

prep:
14 mins
cook:
15 mins
total:
29 mins
Yield:
5 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add chopped green pepper and onion; sauté 5 minutes or until tender. Stir in broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 6 to 8 minutes or until potato is tender.

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  • Combine cornstarch and milk, stirring until smooth; gradually add to potato mixture, stirring constantly. Stir in corn and diced pimiento; bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, 1 minute or until mixture is thickened. Sprinkle each serving evenly with bacon crumbles. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

224 calories; fat 3.1g; saturated fat 1.2g; protein 11.2g; carbohydrates 40.8g; cholesterol 8mg; iron 1.3mg; sodium 756mg; calories from fat 12%; fiber 3.6g; calcium 148mg.
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