Weight Watchers Creamy Corn, Potato, and Bacon Soup

Total Time
55mins
Prep 30 mins
Cook 25 mins

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 Nutrition

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.