WeightWatchers Summer Corn Chowder Recipe
Get ready to savor the essence of summer with the Weight Watchers Summer Corn Chowder recipe. This delectable chowder captures the essence of the season with its vibrant, sweet corn kernels, tender potatoes, and an array of colorful vegetables. Each spoonful is a burst of flavors, as the creamy broth wraps you in comfort, while the corn adds a delightful natural sweetness. The medley of fresh vegetables brings a burst of color and nutrients to the dish, making it a nourishing and satisfying choice.
Not only does this chowder indulge your taste buds, but it also offers remarkable health benefits. With its abundance of vegetables and lean ingredients, this recipe is a wholesome option for those seeking a balanced meal. Dive into this Summer Corn Chowder and let the delightful flavors and nourishing ingredients transport you to a culinary paradise, where the taste of summer lingers on your palate.
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.
How many Weight Watchers points in summer corn chowder recipe?
WW POINTS per serving: 4
Nutritional information per serving: 206 calories, 10.7g fat, 3.4g fiber
Originally posted 2008-06-18 14:32:28.