Charred Sweet Peppers Potato Chowder

30g CARB

Serves 4

Hands On 20 min.

Total 40 min.

• Nonstick cooking spray
• 3 cups chopped red sweet peppers
• 2 cups chopped yellow onions
• 1 large russet potato (10 oz.), peeled and chopped
• ½ cup vegetable broth
• 2 cups milk
• ⅛ tsp. cayenne pepper (optional)
• 1 Tbsp. butter
• ¼ cup chopped fresh parsley
• ¼ tsp. salt
• ¼ tsp. black pepper
• ¼ cup plain Greek yogurt (optional)
• Crumbled lower-fat, less-sodium bacon (optional)

1. Coat a 4-qt. Dutch oven with cooking spray. Heat pan over medium-high. Add the peppers; coat with cooking spray. Cook, uncovered, about 15 minutes or until charred, stirring frequently.

2. Add onions; cook 5 to 6 minutes more or until soft and golden brown, stirring occasionally. Stir in potato and broth. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until potatoes is very tender.

3. Coarsely mash vegetables with a potato masher. Add the milk and, if desired, cayenne pepper. Heat through.

4. Remove from heat; stir in butter, parsley, salt, and black pepper. If desired, top servings with yogurt, bacon, and additional parsley.

PER SERVING (1¼ cups each) cal 255, fat 11 g (6 g sat. fat), chol 32 mg, sodium 284 mg, carb 30 g (5 g fiber, 15 g sugars), pro 11 g

TRY THIS

Instead of bacon, sprinkle soup with a little shredded white or sharp cheddar cheese.