Corn Chowder

By glomcrae

WW

per cup:
129 cal
3g fat
2g fiber

Ingredients

• 2 (15 oz) cans reduced sodium chicken or vegetable
• broth
• 1 (1 lb) bag frozen corn
• 2 onion, finely chopped
• 1 large (10 oz) baking potato, peeled and cut into 1/4"
• cubes
• 2 celery ribs, finely chopped
• 4 slices crisp cooked bacon, crumbled
• 3/4 t. dried thyme
• 3/4 cup fat-free sour cream
• 1/2 t. freshly ground pepper

Preparation

Step 1

Combine broth, corn, onion, potato, celery, bacon and thyme in a 4-quart slow cooker. Cook on LOW until the potatoes are nearly tender, about 6 hours; raise the heat to HIGH and cook until the potatoes are tender, about 30 minutes more. Stir in the sour cream and pepper, heat through, 15 minutes more.

NOTE:
I suggest running half of the solids (potatoes, corn, celery, onion) and sour cream int he food processor for a creamier soup. I do this after the soup has cooked.

I freezed the soup in single serving sizes.