Prep Time: 35 mins. – Cook Time: 35 mins. – Serves: 5
Ingredients:
6 unpeeled med. red potatoes (1.5 lb), cut into ½” cubes
3 cups chicken broth (from 32-oz carton)
1 ¼ teaspoons sugar
½ teaspoon garlic salt
¼ teaspoon pepper
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 ½ cups frozen corn
1/3 cup chopped roasted red bell pepper
1/3 cup all-purpose flour
1 cup milk
1 cup shredded sharp Cheddar cheese (4 oz)
1 container (6 oz) Greek Fat Free plain yogurt
3 tablespoons chopped fresh cilantro
4 medium green onions, finely chopped (1/4 cup)
4 slices bacon, crisply cooked and crumbled
Directions: 
- In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. *Try our Side Delights Steamables™ and cut your cooking time in half! Cook them in the microwave for only 8 minutes and then cut into 1/2″ cubes.
- Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
- 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.
- 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. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.
Recipe By: Betty Crocker
