POINTS: 4

1 medium Yukon Gold potato(es)

1 sprays cooking spray

1/2 cup celery, chopped

1/4 cup onion(s), chopped (or 1 large shallot)

4 piece corn on the cob, kernels removed with a knife

1 cup sweet red pepper(s), diced

4 oz Canadian-style bacon, diced

2 cup fat-free skim milk

1/2 tsp table salt

1/4 tsp black pepper

1/8 tsp hot pepper sauce, or to taste

Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.)

Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.