Hearty Potato Chowder

Fall is my favorite season, no doubt. And, I love the food of fall, too. In hopes of creating a little more fall-like atmosphere in the 80-degree weather of Texas, I made a hearty potato chowder tonight. It was, if I do say so myself, delicious. So, I thought I'd share the wealth.

Hearty Potato Chowder

16 oz. frozen potatoes o'brien
1 c. fat-free evaporated milk, divided
1/2 tsp. table salt
1/4 tsp. black pepper
3/4 c. skim milk
1/4 c. scallions, finely chopped (green part only)
6 oz. bacon bits (can be omitted for vegetarians)

1. Coat a large saucepan with cooking spray; heat over medium heat. Add potatoes and cook, stirring frequently, about 10 minutes. Add 1/2 c. of evaporated milk until well-blended. Remove from heat.

2. Remove half of potato mixture and puree in a blender. Add pureed potatoes back to saucepan with the other potatoes. Add remaining 1/2 c. of evaporated milk, salt, pepper, skim milk, scallion, & bacon. Stir well. Simmer for a few minutes to heat through and blend flavors. 

*Note: I, being the cheese-lover that I am, added a sprinkling of cheddar cheese to top it off. 

All in all, this recipe was super simple and quick. It's originally a weight watcher's recipe, so if you're in to that, it's 4 points for 1 cup. It makes about 4 cups. Enjoy!