Some of my favorite recipes come from the Weight Watcher’s® website. I have discovered there are also a lot of Pinterest boards dedicated to Weight Watcher® recipes. I pin most of mine on my “Healthier Cooking” board. While I have more recipes pinned within my Pinterest boards than I will ever be able to prepare in my lifetime…this Weight Watchers® Corn Chowder is one I will make plenty of times in the future. I absolutely love it!! That’s why I’ve included it in my week-long sharing of my favorite soup and stews. Start this Corn Chowder by chopping up 1/2 each of green and red peppers. Also, chop one medium onion. The original recipe calls for one green or red pepper. I like the color both add to this soup.Not just plain olive oil… I prefer a garlic olive oil I found in Chicago at Old Town Oil. If you don’t have garlic olive oil…add a little garlic salt or powder to your regular olive oil. This gives the soup that extra flavor you’ll love. Add the peppers and onion and cook until vegetables are tender.Add fresh or frozen corn to pan.Then add red potatoes which have been cubed. Stir.Add chicken broth.Salt and pepper are next. Bring mixture to boil and then reduce heat and cover. Cook until potatoes are tender.While mixture is cooking, put reserved corn and part of milk in a large mixing bowl. Puree corn and milk.Pour puree and remaining milk into soup. Cook, stirring occasionally, until soup is heated throughout. Top with bacon pieces…and I love a sprinkle of chopped green onions.
Corn Chowder Soup – adapted from Weight Watchers website
- 2 tsp garlic olive oil blend
- ½ medium sweet red pepper, diced
- ½ green pepper, diced
- 1 medium uncooked onion, chopped
- 3 cups fresh or frozen corn kernels
- ¾ pound uncooked red potatoes, scrubbed and diced
- 1 cup reduced-sodium chicken broth
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 cup 2% milk
- 4 slices cooked crisp bacon, coarsely crumbled
- 2 green onions, chopped
- Heat the oil in a large nonstick saucepan over medium heat. Add the red and green peppers and onion; cook, stirring, until softened, about 5 minutes. Add the corn, potatoes, broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
- Puree 1⁄2 cup of the vegetable mixture with 1 cup of the milk in a blender until almost smooth. Stir the puree along with the remaining 2 cups milk back into the soup. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Serve sprinkled with the bacon and green onion.