Creamy Corn Chowder

3 slices turkey bacon
1 large onion, chopped
1 pound small red potatoes, quartered
2 ½ cups reduced-sodium chicken broth
6 large ears corn, shucked, or 2 pkgs (10 oz each) frozen corn kernels
18 (2-inch square) soda crackers, crumbled (1 cup)
2 ½ cups reduced fat milk (2%)
½ tsp salt
¼ to ½ tsp hot red pepper sauce
1 Tbsp minced parsley

Cook bacon in large heavy nonstick saucepan over medium-high heat until crisp. Transfer to paper towels with slotted spatula to drain; crumble. Saute onion in pan drippings until soft, about 5 minutes. Stir in potatoes and broth and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.

If using fresh ears of corn, stand cobs upright and cut off kernels with serrated knife (you need 3 cups). If using frozen corn, put kernels into colander and rinse with warm water; drain. Put cracker crumbs into medium bowl; stir in milk. Let stand until crackers are soft, about 5 minutes.

Meanwhile, puree about half of potato mixture and return to saucepan. Stir in cracker mixture, corn, salt and red pepper sauce. Cook until flavors are blended, about 10 minutes. Top with parsley and bacon. Makes 6 servings.