Weight Watchers Creamy Corn, Potato, and Bacon Soup

"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."
 
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photo by Samantha D. photo by Samantha D.
photo by Samantha D.
Ready In:
55mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat oil in large saucepan over medium heat.
  • Add onion and bell pepper and cook, stirring, until softened (about 5 minutes).
  • Add potatoes and broth and bring to a boil.
  • Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
  • Stir in corn and cook until tender, about 5 minutes longer.
  • Remove saucepan from heat and let cool 5 minutes.
  • Puree soup, in batches if needed, in food processor blender. Return soup to saucepan.
  • Stir in half-and-half.
  • Reheat over medium heat.
  • Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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