Weight Watchers Summer Corn Chowder recipe - 4 points
Weight Watchers Summer Corn Chowder recipe
Makes 6 servings
Ingredients
1 large yukon gold potato, peeled and cut into 1/2 inch pieces (8-9 oz)
20 scallions
5 ears fresh corn, husked and silk removed
1 jalapeno, corned, seeded and finely diced
3 slices bacon, cut into 1/2 inch pieces
2 tablespoons heavy cream
1 tablespoon unsalted butter
3 1/2 cups low sodium chicken broth
1 1/2 teaspoons fresh thyme, chopped
1 teaspoon salt (or to taste)
freshly ground black pepper (to taste)
Preparation
1. Cut the corn off the cobs, save two cobs.
2. When slicing the scallions, be sure to keep the dark green part separated from the white and light green.
3. Cook the bacon in a 3-4 quart saucepan over medium heat for about 5 minutes (until browned and crisp).
4. With a slotted spoon, transfer the bacon to a paper towel lined plate.
5. Pour off and discard all but about 1 tablespoon of the bacon fat.
6. Return the pan to medium heat and add the butter.
7. When the butter is melted, add the white and light green scallions and the jalapeno pepper, salt, and a few grinds of black pepper.
8. Cook, occasionally stirring, for about 3 minutes (until the scallions are very soft).
9. Add the potatoes, corn, corn cobs, chicken broth and thyme; bring to a boil over medium-high heat.
10. Reduce the heat to medium-low and simmer for about 15 minutes (until the potatoes are completely tender).
11. Discard the corn cobs.
12. Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions and blend the flavors.
13. Season to taste with salt and pepper. Serve sprinkled with bacon and the reserved scallions.
WW POINTS per serving: 4
Nutritional information per serving: 206 calories, 10.7g fat, 3.4g fiber
