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Corn Chowder

Name: Corn Chowder
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 onion, diced; 3 cloves garlic, minced; 8 ears fresh corn, cut off the cob (but save the cobs); 12 oz can evaporated nonfat milk; 4 cups vegetable broth (or chicken broth); 2 cups skim milk; 1 cup cream, half and half, fat free; 1 bay leaf; 1/8 tsp. nutmeg

By Kristen Mccaffrey Oct 09, 2013

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source: slenderkitchen.com

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194

Calories

31g

Carbs

Fat

Protein

Weight Watchers^® SmartPoints™

(5 PointsPlus^®)

Recipes Content

Recipe

250 Calories, Crock Pot, Freezer Friendly, Kid Friendly, Make Ahead, Slow Cooker, Vegetable

Dinner, Soup

Gluten Free, Vegetarian, Weight Watchers^®

Rating: 0 - 0 comments

I am seriously bummed out about the end of corn season. Fresh corn is one of my favorite things and the season came and went in the blink of an eye. However with some clever freezer planning, you can still enjoy the great taste of fresh corn all year long. This recipe for corn chowder is one great way to do that. Make a big batch and freeze individual or family size portions to pull out when a corn craving strikes. Adding the corn cobs to the stock adds a ton of great corn flavor without adding lots of calories.

Prep Time

Corn Chowder

Prep Time:

10 min

Cook Time:

1 hour 15 min

Total Time:

1 HOUR 25 MINUTES

Ingredients

1 tbsp olive oil
1 tbsp butter
1 U onion, diced
3 U cloves garlic, minced
8 U ears fresh corn, cut off the cob (but save the cobs)
12 oz can evaporated nonfat milk
4 cups vegetable broth (or chicken broth)
2 cups skim milk
1 cup cream, half and half, fat free
1 U bay leaf
1/8 tsp. nutmeg

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Nutritional Facts

Serving Size:

1 cup (411g)

Amount Per Serving

Calories 194

Calories from Fat 51

% Daily Value *

Total Fat 5g

Saturated Fat 2g

10%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 8mg

Sodium 602mg

26%

Total Carbohydrate 31g

14%

Dietary Fiber 3g

13%

Sugars 20g

Protein 9g

Directions

Add the olive oil, butter, onion, and garlic to a soup pot over medium heat. Saute for 10 minutes or until onion is tender. Add the fresh corn and saute for 3 more minutes. Season with salt and pepper until well seasoned.
Add the corn cobs, evaporated milk, broth, milk, and bay leaf. Season again with salt and pepper. Let simmer for one hour covered.
Remove the corn cobs and bay leaf. Stir in the half and half and add the nutmeg.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.