Southwest Potato Corn Chowder

Ingredients

• 3 cups chicken broth (from 32-oz carton)
• 4 slices bacon crumbled cooked
• 6 oz yogurt plain fat free
• 0.3 cup flour all-purpose
• 3 tablespoons cilantro leaves fresh chopped
• 1.5 cups corn frozen
• 0.5 teaspoon garlic salt 
• 0.3 cup spring onion finely chopped
• 0.1 teaspoon ground pepper red (cayenne)
• 1 cup milk 
• 0.3 teaspoon pepper 
• 1.5 lb potatoes - remove skin red unpeeled cut into 1/2-inch cubes
• 0.3 cup roasted peppers red drained chopped well (from a jar)
• 4 oz sharp cheddar cheese shredded reduced-fat
• 1.3 teaspoons sugar 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. In 3-quart saucepan, place potatoes.
2. Add water just to cover.
3. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender.
4. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
5. Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
6. In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted.
7. Remove from heat; stir in yogurt, cilantro and green onions.
8. Serve topped with bacon and, if desired, additional green onions.