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    Home » Weight Watcher Recipes

    Weight Watchers Corn Chowder

    Published: Jun 14, 2017 · Modified: Oct 10, 2022 by Jenna · This post may contain affiliate links · 17 Comments

    Jump to Recipe·Print Recipe

    Weight Watcher's Corn chowder is a great way to use up all that fresh corn during the Summertime!

    Have you had the corn chowder  at Panera yet? I'm not sure if it's new or an item on their menu they bring back every so often but it is delicious! Have it with their Southwestern salad and you've got a really yummy and healthy  meal. The corn chowder inspired me to make my own lighter version, since most chowders have a ton of heavy cream or some kind of cheese in it. This chowder is thickened with flour and I used some low fat milk to make it really rich and creamy. Corn is one of my favorite Summertime vegetables and if you have any of that smoked corn leftover from an earlier post that would be even better. Any kind of corn would be fine whether it's canned, frozen, or right off the cob.

    Coming back from vacation is tough because you have to adjust to the different time zones again. I used to be able to stay up until 10:30 at night and lately I've been going to bed at around 9. Then go figure, I got a cold. Maybe that is why I've been really tired lately? This soup will feel really nice on my throat. I would write a post about how weird it is to make a soup or chowder in the Summertime but it isn't weird. This soup just takes 20 minutes to make. Make it outside on one of those induction ovens if you don't want to heat up your house.

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    Weight Watchers Corn Chowder


    ★★★★★

    5 from 4 reviews

    • Author: Jenna
    • Yield: 8 1x
    Print Recipe
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    Ingredients

    • 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
    • 3 Tbsp butter
    • 1 medium yellow onion chopped (1 ½ cups)
    • 2 medium carrots, chopped
    • 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

    Instructions

    1. Melt butter in a large pot over medium heat. Add the onions and carrots, 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 1 ½ 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 2 ½ cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in milk.
    3. Serving Size: 1 cup 

    Notes

    My WW Personal Points: 6 Click here to see in recipe builder (will have to log in) 

    • Category: Easy
    • Method: Stovetop
    • Cuisine: American

    Nutrition

    • Serving Size: 1
    • Calories: 214
    • Sugar: 6
    • Sodium: 8
    • Fat: 6
    • Saturated Fat: 3
    • Carbohydrates: 44
    • Fiber: 5
    • Protein: 7

    Keywords: corn chowder

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    Reader Interactions

    Comments

    1. Jenna says

      September 25, 2021 at 10:24 am

      I've never tried this with coconut water before. Maybe coconut milk would be better.

    2. Debbie says

      September 25, 2021 at 9:58 am

      Is there anyone who used coconut water?

    3. glenn says

      August 25, 2021 at 1:37 pm

      Came out great

      ★★★★★

    4. Krista says

      April 09, 2021 at 3:38 am

      Delicious and so easy! This one will go on repeat in my house.

      ★★★★★

    5. Jenna says

      November 30, 2020 at 12:37 pm

      Yep!

    6. Brenda says

      November 30, 2020 at 10:55 am

      Can I use chicken broth instead?

    7. Susan DiGiovanni says

      January 20, 2020 at 6:34 pm

      This recipe is excellent. I wanted to use up a bunch of frozen sweet corn I had left over from the holidays but I wanted healthy. This recipe definitely scored! The only thing I did different was I had some fresh thyme left over from another recipe so I bundled it with kitchen twin and stuck it in instead of dried. I am so happy I tried this. It felt rich and filling yet healthy. Can't wait to try more recipes from this website.

      ★★★★★

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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