We had a soup potluck at my mom’s house for Sunday dinner last night. And everything was SO yummy.
- Venison Chili
- Brunswick Stew
- Vegetable-Beef Soup
- Chicken Corn Chowder
Mine was the Chicken Corn Chowder – scrumptious and weight watcher friendly! I originally found the recipe on Pinterest here. But of course, I had to make some changes to it. I forgot to take a picture, though, sorry 😦
Chicken Corn Chowder
- 14oz can Corn Kernels
- 14oz can Cream Corn
- 2 cups Skim Milk
- 1 cup Fat Free Chicken Broth
- 1 Jalapeño, seeded and chopped
- 1/4 cup Onion, chopped
- 2 Tbsp Light Butter
- 2 cups Cooked, Chopped Chicken (I use my Perfect Baked Chicken)
- 1/4 tsp dried Thyme
- 1/4 tsp Cayenne Pepper
- 2 Tbsp Flour
- Melt butter in a large pot.
- Add onion and jalapeño and cook until tender, about 3 minutes.
- Add flour and cook for 1 minute, stirring constantly.
- Stir in all remaining ingredients. Stir frequently until it comes to a boil.
- Allow it to simmer for at least 5 minutes, until it becomes thick.
7 WWP+ for 1 cup; Makes 6 cups
I tried a new recipe last night. It was an adaptation of this recipe from How Sweet it Is. I found it on Pinterest and was intrigued because it had a lot of the same ingredients as a spicy corn salsa that I make sometimes. The original soup recipe called for poblano peppers and sweet corn – both of which I love. Of course, my local Kroger didn’t have poblano peppers, so I substituted Anaheim peppers instead. It was wonderful, but I can’t wait to try it with the poblanos.
You start the soup by roasting the corn and the peppers. If I had one at my apartment, I would’ve fired up the grill and roasted them outside and they would have been delicious. But since I don’t have a grill and I didn’t want to drive across town to my parent’s house, I spray everything with a little olive oil and put them under the broiler. It took about 20 minutes and a few rotations to get everything nice and golden brown. [The peppers didn’t take as long as the corn, I took them out earlier to let them start cooling.]
Ready for the recipe yet?
Spicy Corn Soup
- 6 ears sweet corn
- 2 peppers (poblano or anaheim)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 Tbsp light butter
- 1 Tbsp extra virgin olive oil
- 2 cups fat-free chicken stock
- 2/3 cup fat-free Half & Half
- Salt & Pepper
- Lightly spray or brush corn and peppers with olive oil. Roast them on the grill or under the broiler for 15-20 minutes. They will be golden and delicious looking. Let them cool, then carefully cut the corn off of the cup. Remove seeds from roasted peppers and chop into small pieces.
- In a large pot, melt butter and add olive oil. Add diced onion and garlic and cook for about 5 minutes, until soft.
- Add corn, peppers, chicken stock and 1/3 cup of half & half. Add salt and pepper to taste. Mix everything together and allow it to come to a boil. Let it boil for 5 minutes.
- Remove from heat and blend using an immersion blender. (I left some texture to mine, but you could blend it until it was all the same consistency.)
- Return to heat and add the remaining 1/3 cup of half & half. Bring to boil and let it simmer for 10 minutes.
- Serve immediately.
6 WWP+ for 1 cup; Makes ~4 cups
As you can see my the picture, I topped mine with green onions as well. This looked pretty, but it made the soup taste pretty onion-y (I also used a pretty large onion in the soup.) Depending on how much onion you like, you can top it or eat it as-is.
I added a few additional spices to mine while it was simmering for its last 10 minutes. In addition to salt and pepper, I added some chili powder and red pepper flakes.
My boyfriend added some parmesan cheese to his bowl, which I thought was gross, but he liked it.
Now go, make this for dinner. Do it before all the good corn is gone!