Weight Watchers Creamy Corn, Potato, and Bacon Soup |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I must confess, I didn't follow this recipe like a low-fat recipe, but I did enjoy this very much. Instead of olive oil I used butter, and I used regular thick-sliced pepper bacon instead of turkey bacon. I added regular corn and creamed corn (I wound up doubling the amount listed), and I used regular half and half instead of fat-free. Instead of low-fat chicken broth I used my own homemade broth from the freezer, and I skipped pureeing the soup and just put the cooked bacon in with the other ingredients. Finally, I doubled the amount of bell peppers and used red potatoes with the skin left on them. I'm usually impressed with Weight Watcher's low-fat recipes so my guess is you can enjoy it either way. Recipe courtesy of Weight Watchers New Complete Cookbook 2011. Ingredients:
2 teaspoons olive oil |
1 onion, chopped |
1/2 yellow bell pepper, chopped |
1 lb potato, peeled and diced |
2 1/2 cups reduced-sodium chicken broth |
2 cups corn (fresh or frozen) |
1/4 cup fat-free half-and-half |
2 slices turkey bacon, crisp cooked and cut into 1/2 inch pieces |
2 tablespoons chives |
Directions:
1. Heat oil in large saucepan over medium heat.
2. Add onion and bell pepper and cook, stirring, until softened (about 5 minutes).
3. Add potatoes and broth and bring to a boil.
4. Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
5. Stir in corn and cook until tender, about 5 minutes longer.
6. Remove saucepan from heat and let cool 5 minutes.
7. Puree soup, in batches if needed, in food processor blender. Return soup to saucepan.
8. Stir in half-and-half.
9. Reheat over medium heat.
10. Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.
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