Creamy Corn Chowder

Creamy Corn Chowder

Creamy Corn Chowder

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   21 Points
Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 4 slices bacon, cooked to crisp
  • 5 cups corn kernels, frozen (24 oz)
  • ¼ cup flour
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1 cup low-fat half-and-half
  • 1 Tbsp olive oil
  • 3 cups 1-inch diced yellow potatoes, unpeeled (1½ pound)
  • 1 cup sharp white natural cheddar cheese, grated
  • 2 tablespoons unsalted butter
  • 8 cups vegetable broth
  • 1 cup chopped sweet yellow onions
Instructions

In a large stockpot over medium heat, add olive oil.

Add the onions and saut until onions are soft and translucent.In a small bowl combine the flour, salt, pepper, and turmeric.

Add the butter to the onions. Once melted stir in the flour mixture and cook for 2-3 minutes.

Whisk in the vegetable broth.

Add potatoes, bring to a boil, reduce heat and cook over medium heat for 20 minutes, or until the potatoes are tender.While the potatoes are cooking, cook the bacon (stovetop or microwave) until crisp. Cool and dice into small pieces, set aside.Stir in the corn to the soup, cook for 3 minutes.Lastly, add the half-and-half and the cheese. Cook for 5 more minutes, until the cheese is melted.

Serve soup and top with bacon.

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