Healthy Corn and Bacon Chowder- So Flavorful!!!

This recipe turned out so flavorful!

You will need:

2 medium uncooked yukon gold potatoes
1/2 cup uncooked celery (finely chopped)
1 can whole kernel gold corn (rinsed and drained)
1 red pepper (diced)
1 Lg. shallot (finely chopped)
4 oz Canadian bacon (diced)
2 cups Fat Free Skim milk
1/2 tsp salt
1 tsp fresh ground black pepper
1 tsp crushed red pepper
1 tsp hot sauce (El Yucateco was awesome in this)

I also made this with one can of 2% evaporated milk.  I used the same amount (2 cups) by adding the evaporated milk and then topping it off with skim to reach the 2 cup mark.  This made the chowder a bit thicker.  Evaporated milk can sometimes be substituted for heavy cream in soups.  It worked out nicely, but it didn't make as much of a difference as I thought it might.  I also would like to try this out with turkey bacon instead of the canadian.

Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. Add celery, shallot, corn and red pepper; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper, red pepper, and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.