Charred Sweet Peppers and Potato Chowder

Time: 50 min

3 cups chopped red peppers

2 cups chopped sweet onion

2 cups chopped and peeled russet potatoes

1 cup chicken broth

2.5 cups milk

1/8 tsp cayenne pepper

1/4 sniped fresh parsley 

Salt and black pepper to taste

1 cup shredded sharp cheddar

1/4 cup plain Greek yogurt

Crumbled crisp bacon

Spray cooking pot with cooking spray. Char red peppers for 15 min stirring occasionally. 

Add onions and cook 5 min. Stir in potatoes and broth. Bring to a boil the reduce heat and cover cooking for 12 minutes. Coarsley mash potato mixture. Stir in milk and cayenne. 

Remove from heat and stir in parsley. Season to taste with salt and pepper.  Add cheese and yogurt. Serve each bowl with crumbled bacon on top.