Canadian Bacon, Broccoli, and Corn Chowder
5
Points®
Total time: 32 min • Prep: 10 min • Cook: 22 min • Serves: 4 • Difficulty: Easy
Corn has long been grown and revered by Native Americans.
Ingredients
Canola oil
1 tsp
Scallions
12 medium
Uncooked Canadian bacon
3 oz
Broccoli
4 cup(s), chopped
All-purpose flour
2 Tbsp
1% low fat milk
3 cup(s)
Frozen corn
2 cup(s)
Table salt
½ tsp
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Black pepper
⅛ tsp
Instructions
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.
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