Wednesday, February 13, 2008

Corn, Bacon and Potato Soup

Ingredients (serves 4) – 3 points per serve
  • 1 spray of cooking spray
  • 600 g potato, peeled, cut into 4cm cubes
  • 1 stick celery, trimmed, coarsely chopped
  • 1 medium onion, finely chopped
  • 100g frozen corn kernals
  • 1 whole capsicum, (red), deseeded, chopped into 1cm cubes
  • Cauliflower (cut into florets) – steamed slightly
  • Broccoli (cut into florets) – steamed slightly
  • 125 g Weight Watchers bacon, coarsely chopped
  • 2 cup skim milk, (500ml)
  • 1/2 tsp chilli sauce, (or to taste)

  • Place potatoes in a medium saucepan of salted water. Place over medium-high heat and bring to the boil. Reduce heat and cook for 10 minutes or until tender when pierced with a fork. Drain and mash.

  • Use a sharp knife to cut down the length of the corn close to the core to remove the kernels. Repeat with remaining cobs.

  • Spray a large saucepan with oil. Place over medium heat. Add broccoli, cauliflower, onion, corn and capsicum. Cook, stirring over medium-high heat for 5 minutes or until tender.

  • Add bacon and milk to saucepan. Bring to the boil. Reduce heat and add mashed potato and chilli sauce. Stir well. Taste and season with salt and pepper. Cover and simmer for 10 minutes.