Canadian Bacon, Broccoli, and Corn Chowder
- Total Time
Corn has long been grown and revered by Native Americans.
canola oil1 tsp
uncooked scallion(s)12 medium, sliced (white and light green portions only) or 2 bunches
uncooked Canadian bacon3 oz, diced
uncooked broccoli4 cup(s), fresh small florets, chopped
all-purpose flour2 Tbsp
low-fat milk3 cup(s)
frozen corn kernels2 cup(s), or fresh
table salt½ tsp
WeightWatchers Reduced Fat Mexican style blend shredded cheese½ cup(s), extra sharp variety
black pepper⅛ 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.