Weight Watchers Corn Chowder
  • 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
  • 3 Tbsp butter
  • 1 medium yellow onion chopped (1½ cups)
  • ¼ cup all-purpose flour
  • 1 clove garlic, minced
  • 5 cups of veggie broth
  • 1 cup of milk
  • 1 lb Yukon Gold potatoes, cut into ½-inch pieces
  • ½ tsp dried thyme
  • 1 bay leaf
  1. Melt butter in a large pot over medium heat. Add the onion and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1½ minutes. While whisking, slowly pour in 5 veggie stock(broth). Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  2. Remove bay leave then transfer 2½ cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in milk.
Makes 8 servings (1 cup)
Smart Points: 5
Nutrition Information
Serving size: 1 Calories: 214 Fat: 6 Saturated fat: 3 Carbohydrates: 44 Sugar: 6 Fiber: 5 Protein: 7
Recipe by Recipe Diaries at http://www.recipe-diaries.com/2017/06/14/weight-watchers-corn-chowder/