– 4 large baking potatoes – 4 tablespoons butter – ½ cup chopped onion – 4 oz. Neufchatel cheese – 2 tablespoons flour – 1 teaspoon salt – ½ teaspoon black pepper – 2 14 oz. cans chicken broth – 1 cup frozen corn – ⅛ teaspoon red pepper flakes – 2 tablespoons dried parsley – 1 pint regular or fat-free half and half – 6 slices crisp-cooked bacon crumbled – 1 cup shredded cheddar cheese
Remove skins and cut potatoes into chunks; set aside. In 2 or 3-quart heavy pot, saute the onions in butter over medium heat till transparent.
Add the Neufchatel cheese and stir until melted. Add the flour, salt and pepper.
Gradually add the chicken broth stirring continuously to make the mixture smooth.
Add potatoes, corn, parsley, and red pepper flakes. Stir, cover, reduce heat to low and simmer for 10-15 minutes to blend flavors.
Add half and half, crumbled bacon, and cheese and just heat through but do not bring to a boil.