Potato and Canadian Bacon Slow Cooker Chowder
Yield: 8 servings; 2 points per serving
2 cup potato(es), cut into 1/2-inch cubes
1 large carrot(s), diced
1 cup leek(s), chopped, white part only
1 medium garlic clove(s), minced
4 cup fat-free chicken broth
1/2 cup uncooked barley, pearl
1 piece bay leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
4 oz cooked Canadian-style bacon, cut into 1/4-inch pieces
1/2 cup fat-free evaporated milk
2 fl oz fat-free creamer, such as fat-free half-and-half
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.
Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes.
Yields about 1 1/4 cups per serving.
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Corn Chowder
Yield: 7 servings
1 lb bag frozen whole kernel corn
1 large onion chopped
1 celery rib chopped
1 tbsp butter or margarine
1 1/2 cups potatoes, cubed
1 cup water
2 tsp chicken bouillon granules
1/4 tsp dried thyme
1/4 tsp pepper
1/2 tsp salt
6 tbsp flour
3 cups skim milk
Combine all ingredients except milk and flour. Cook on low for 8-9 hours, until potatoes are tender. Mix flour and milk until smooth. Slowly stir into corn chowder until thickened.
Per serving 180 cal, 2.5 g fat, 3 g fiber.
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Sweet Potato Corn Chowder
Yield: 5 (1 cup) servings; 2 points per serving
1 cup chopped celery
1 small onion -- chopped fine or grated
1 pound sweet potatoes -- peeled and cubed
1 1/2 cubes Knorr Vegetarian Vegetable Bouillon
3 cups water
418 grams creamed corn - Del Monte -- (1 can)
1/2 cup chopped carrots -- optional
1/2 teaspoon dried basil -- optional
1 bay leaf -- optional
1/4 teaspoon salt -- optional
In a Dutch oven or soup kettle, saute celery and onion in cooking spray until tender.
Add remaining ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf. Cool slightly. Mash with potato masher until you are happy with the consistency. Or, for a less-chunky soup, process soup in a blender or food processor in batches until smooth. (I pureed about 1/2 the soup in the blender and mashed the other half so it made a thick soup with small chunks.)
Return all to kettle and heat through.
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Chicken Corn Chowder
Yield: 6 servings
2 slices bacon
1 lb. chicken breast meat, cut into chunks
1 medium onion, chopped
1 red bell pepper, diced
1 large potato, diced
2 cups frozen cut corn
2 cans (16 oz each) fat free chicken broth
1/2 cup all purpose flour
2 cups skim milk
4 oz Velveeta, diced
1/2 tsp. salt
fresh ground pepper to taste
In a dutch oven, cook the bacon until crisp. Remove the bacon from the pan. Add chicken, onion, and pepper. Cook over medium heat until tender, then add potatoes. Stir in the broth and bring to boil. Simmer, covered, for 20 minutes.
Stir in the corn. Blend the flour and milk in a bowl then gradually stir it into the pot. Increase heat to medium and cook until thickend, stirring constantly. Add cheese and stir until melted and well blended. Add salt and pepper to taste.
298 cal 4 fat grams 2 fiber
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Hearty Italian Chicken Chowder (Core)
Yield: 4-6 servings
1/2 c FF Italian dressing
1 lb boneless skinless chicken breast, chopped
2 cans (14.5 oz) sliced stewed tomatoes, undrained
2 c reduced-sodium chicken broth
2 medium zucchini, chopped
1 c whole-wheat elbow macaroni, uncooked
2 tsp dried basil leaves
1 c FF or soy mozzarella cheese, shredded
HEAT dressing in large saucepan on medium heat. Add chicken; cook 5 minutes, stirring once.
ADD tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
REDUCE heat to medium; simmer 8 minutes or until macaroni is tender. Sprinkle with cheese.
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Corn Chowder 2
1 pkg frozen corn kernels
1 32 oz box of chicken broth
2 medium potatoes diced
1 stalk celery diced
2 carrots diced
1 onion diced
S&P to taste
1 tsp cumin
Saute onion, carrot and celery until onion is clear. Add broth, potatoes and corn. When potatoes are tender, remove half the soup mixture and puree in blender until smooth. Remove from heat, add seasonings and return blended soup to pan. Stir and serve.
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Potato Corn Chowder
1 t oil
2 t water
1 1/4 cup chopped onions
1 cup thinly sliced carrots-about 2 med.
2 stalks celery, including leaves, chopped
1 bay leaf
2 cups cubed potatoes (about 2 med potatoes)
1 cups vegetable stock
1 cup skim milk
1 cup corn
salt and pepper to taste
Heat oil and water in dutch oven to bubbling. Add onions and saute 5-10 minutes. Add a little water if too dry. Add carrots, celery, bay leaf, potatoes, and stock. Cover and bring to a boil. Reduce heat to medium and cook 20 minutes or until potatoes are tender.
Add milk and corn. Simmer (do not boil) 3-5 minutes until corn is tender. Discard bay leaf. Puree 1/4 of soup in food processor or blender, return to pot and add salt and pepper.
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Potato Corn Chowder 2
1 Tbsp. olive oil
1 med. onion, diced
2 Leeks, sliced (see instruction below)*
4-5 med. Potatos, peeled and cubed
2 cups frozen corn
chicken broth or boullion
salt and pepper, thyme
To prep Leeks, cut of the root end and the ragged ends. Cut Leek in half lenthwise. Now rinse carfully, seperating the leaves and rinsing in between where they tend to collect dirt while growing. Shake dry and slice.
Saute onion in oil until translucent. Add leeks and cook over med. heat for a few minutes, stiring. Add potatos, corn and enough broth to cover about 1" over veggies. Season with salt and pepper. I usually cook a spring of fresh thyme with this, but you could also use a little bit dryed. Bring to a boil, then reduce heat and simmer for about 30 minutes. Add more broth or water while cooking to keep the consistency like a stew.
When done, I take the potato masher to the whole pot and coarsly mash up some of the potatoes to make the soup somewhat creamy. You could also use a submersion blender or blend some of the soup and stir it back in, but I like to still have it quite "chunky".
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Summer Corn, Bacon & Potato Chowder (Core)
Yield: 4 (1.5 cup) servings
1 medium uncooked Yukon gold potato
non-stick cooking spray
1/2 c celery, chopped
1/4 c onion, chopped (or 1 large shallot)
4 piece corn on the cob, kernels removed with a knife
1 c red pepper, diced
4 oz Canadian-style bacon, diced
2 c FF milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; saute over medium-high heat, stirring frequently, for 5 minutes.
Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil).
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Chunky Potato-Crab Chowder
Yield: 6 (1-1/2 cup) servings
2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt
Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly.
Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
PER SERVING: CALORIES 265; FAT 6.8g; PROTEIN 16.3g; CHOLESTEROL 47mg; CALCIUM 176mg; SODIUM 968mg; FIBER 3.1g; IRON 1.5mg; CARBOHYDRATE 36.5g
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Ham and Cheese Chowder
Yield: 8 (1 cup) servings; 4 points per serving
10 3/4 oz Campbell's 98% Fat-Free Cream Of Celery Soup
4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1 pound roasted extra lean ham, approximately 5% fat
2 medium carrot(s)
2 medium celery
3 cup potato(es)
1/4 cup green pepper(s)
1 cup fat-free half and half
4 cup water
2 cube chicken broth, dry cubes
1/2 cup scallion(s)
Saute all chopped vegetables (except scallions) in large pot sprayed with Pam. Add water and chicken broth cubes. Simmer until tender. Add half and half, canned soup, Velveeta cheese, ham and thinly sliced scallions. Bring back to a low boil and simmer for 10 more minutes.
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