You are Here: Home > Health Resources > Recipes > Details

Creamy Corn Chowder

Submitted:  Weight Watchers

Servings:  5

Ingredients:

• Vegetable oil spray
• 1 tablespoon light tub margarine
• ½ cup chopped onion
• ½ cup diced celery
• 1 ¼ cups water
• 1 small baking potato, peeled and cut into ½ inch cubes (about 1 cup)
• 14 ¾ ounce can no salt added cream style corn, undrained
• 1 ½ cups frozen whole kernel corn thawed
• 1 to 2 teaspoons sugar
• 1 teaspoon salt free powdered chicken bouillon
• ½ teaspoon salt
• 1/8 teaspoon white pepper
• 1 cup fat-free half and half
• 1 tablespoon all purpose flour
• 2 tablespoons minced fresh parsley

Directions:

1. Lightly spray a medium saucepan with vegetable oil spray. 
2. Melt the margarine over medium heat. 
3. Add the onion and celery. 
4. Cook for 5 minutes, or until soft but not brown, stirring occasionally.
5.  Stir in the water, potato, both corns, sugar, bouillon, salt, and pepper. 
6. Increase the heat to medium high and bring to a boil. 
7. Reduce the heat and simmer, covered, for 20 minutes, or until the potatoes are just tender, stirring occasionally.
8. Pour the half and half into a small bowl and whisk in the flour. 
9. Stir into the soup. 
10. Stir in the parsley. 
11. Simmer for 15 minutes, or until the soup has thickened, stirring frequently.