Servings: Serves 8
In a 12-inch skillet, cook bacon over medium heat until crisp. With slotted spoon, transfer bacon to paper towels to drain.
Add onion, peppers and garlic to bacon fat in skillet and cook, stirring, 7 to 10 minutes or until vegetables are slightly browned and softened. Add potato, chicken broth, cream and seasonings; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until potato is tender, about 10 minutes. Add beans, corn and bacon; cover and cook 5 minutes to blend flavors.
246 calories, 7.5 grams fat, 4.0 grams saturated fat, 23 mg of cholesterol, 746 mg sodium, 36.2 grams carbohydrate, 10.6 grams protein
From the December 2001 issue of O, The Oprah Magazine
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