Average Rating: 5TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 8 servings.Ingredients
- 1/2 pound bacon strips, chopped
- 5 cups fresh or frozen super sweet corn
- 1 medium sweet red pepper, finely chopped
- 1 medium sweet yellow pepper, finely chopped
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup half-and-half cream
- 1 can (4 ounces) chopped green chiles, optional
- 2 teaspoons sugar
- 1 teaspoon pepper
- 1/4 teaspoon salt
Instructions
- 1. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
- 2. Add corn, red pepper and yellow pepper to drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.
Nutrition Facts
2/3 cup: 249 calories, 14g fat (7g saturated fat), 39mg cholesterol, 399mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 10g protein.
