Summer Corn, Bacon and Potato Chowder

This is a great Weight Watchers recipe. Substantial soup for a winter afternoon too!

1 medium uncooked Yukon Gold potato
1 spray cooking spray
1/2 cup celery, chopped
1/4 cup onions, chopped
4 pieces corn on the cob, or canned corn
1 cup sweet red pepper, diced
4 oz canadian stlye bacon, diced (optional)
2 cups fat free skim milk
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste

Pierce 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 for 5 minutes.
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.
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.