SMOKY CORN CHOWDER 1/2 tablespoon canola oil 2 slices turkey bacon, diced 1 medium onion, diced 1 red bell pepper, seeded and diced 1 celery stalk, diced 1/4 cup all-purpose flour 2 14 1/2-oz. cans reduced-sodium chicken broth 3 medium ears corn, husked 2 medium potatoes, peeled and diced 1 1/2 cups 1% milk 1 teaspoon salt Freshly ground black pepper to taste 2 tablespoons chopped fresh parsley

In a large saucepan, heat oil over medium heat. Add bacon, onion, bell pepper and celery. Cook, stirring frequently, until softened and beginning to brown, 7 to 8 minutes. Sprinkle flour over vegetables and cook, stirring, for 1 minute more. Add chicken broth and bring to a boil, whisking constantly. Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.

Meanwhile, with a sharp knife, cut corn from cobs. (You should have about 2 cups.)

Add potatoes, milk, salt and corn to saucepan. Return to a simmer and cook, uncovered, until vegetables are tender and soup is slightly thickened, 20 to 30 minutes. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with parsley.

Makes about 7 cups, for 6 servings.

1 Serving: Calories: 180, Fat: 3g (Saturated: 0.9g), Cholesterol: 9mg, Sodium: 805mg, Carohydrate: 31g, Protein: 7g.

[Eating Well, July/August 1998]