Weight Watchers Creamy Corn Potato And Bacon Soup Recipes

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

POTATO BACON CORN CHOWDER

Steps:

• Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
• Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
• Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
• Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.

CREAMY POTATO AND CORN SOUP

Steps:

• Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
• Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

WEIGHT WATCHERS CREAMY CORN, POTATO, AND BACON SOUP

Steps:

• 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.

SUMMER CORN, BACON AND POTATO CHOWDER - WW CORE

Steps:

• Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 5 minutes. Allow to cool; peel and mash.
• Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.
• Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
• Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.

BACON-POTATO CORN CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

POTATO & BACON SOUP - WEIGHT WATCHERS (WW)

Steps:

• Coarsely chop the baked potatoes and set aside.
• Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
• Add 1/2 the scallions & garlic to drippings and sautee until soft.
• Add broth, salt, cayenne, and chopped potatoes, mash some of the potatoes against the side of the pan w/ a wooden spoon or w/ a potato masher.
• Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
• Add in half-and-half and parsley, return to simmer.
• Serve w/ remaining green onions & crumbled bacon on top.

CHICKEN-BACON CORN CHOWDER (WEIGHT WATCHER - 7 PTS.)

Steps:

• Cook chopped bacon in a large soup pot over medium high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetable begin to soften, about 5 minutes.
• Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and sir continuously until soup thickens slightly.
• Reduce heat to medium low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.
• Note: I go to my butcher and have him cut 4 thick slices of bacon. Their bacon is superior in taste.

WALTER'S POTATO, BACON, CORN CHOWDER

Steps:

• Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
• Put potatoes and celery in large stock pot and add enough water to just cover.
• Boil until not quite tender.
• Do not drain.
• Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.