Corn Chowder

Ingredients:
2 slices turkey bacon, cut into 1/2″ pieces
1 onion, chopped
1/2 yellow bell pepper, seeded and chopped
2 1/2 cups low-sodium chicken broth
2 medium all-purpose potatoes, peeled and cubed
2 cups whole corn kernels
1/4 cup light cream

1. In a medium nonstick saucepan, cook the bacon in 2 tablespoons water until crisp. With a slotted spoon, transfer to a paper towel; dicard the liquid.

2. Add the onion, bell pepper and 2 tsp water to the saucepan; saute until soft, about 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are almost tender, about 15 minutes. Stir in the corn; simmer 5 minutes longer. Remove from the heat; cool slightly.

3. Transfer 2 cups of the soup to a food processor or blender; puree. Pour back into the saucepan; stir in the cream and heat to a serving temperature. Serve, topped with the bacon pieces.