Canadian Bacon, Broccoli, and Corn Chowder
12 medium, sliced (white and light green portions only) or 2 bunches
uncooked Canadian bacon
3 oz, diced
4 cup(s), fresh small florets, chopped
frozen corn kernels
2 cup(s), or fresh
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), extra sharp variety
⅛ tsp, freshly ground, or to taste
- 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.
- 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.
- Remove the soup from the heat. Add the cheese and pepper and stir until the cheese melts. Yields 1 1/3 cups per serving.