Canadian Bacon, Broccoli, and Corn Chowder

Total Time
32 min
10 min
22 min
Corn has long been grown and revered by Native Americans.


Canola oil

1 tsp


12 medium, sliced (white and light green portions only) or 2 bunches

Uncooked Canadian bacon

3 oz, diced


4 cup(s), chopped, fresh small florets, chopped

All-purpose flour

2 Tbsp

1% low fat milk

3 cup(s)

Frozen corn

2 cup(s), or fresh

Table salt

½ tsp

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s), extra sharp variety

Black pepper

tsp, freshly ground, or to taste


  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the scallions and bacon. Cook, stirring occasionally, until the scallions are softened and the bacon is cooked, about 7 minutes. Add the broccoli. Cook, stirring occasionally, until the broccoli is slightly softened, 3–5 minutes.
  2. Sprinkle in the flour and cook, stirring constantly, until the flour is lightly browned, 1–2 minutes. Gradually stir in the milk. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens slightly, about 5 minutes. Stir in the corn and salt. Cook, stirring occasionally, until heated through, about 3 minutes.
  3. Remove the soup from the heat. Add the cheese and pepper and stir until the cheese melts. Yields 1 1/3 cups per serving.


Today fresh corn on the cob is not only available locally in the summer months, but thanks to improved transportation, you can find fresh corn from May on, shipped from Florida and sold at a very reasonable price in supermarkets.To remove the kernels from the cobs, stand the cobs upright on a cutting board and with a sharp knife, working from top to bottom, scrape away the kernels. One ear of fresh corn yields about 1/2 cup kernels. For this recipe you will need about four ears. When fresh corn is not available, use frozen.