Weight Watchers 2 Points Creamed Corn Recipes
WEIGHT WATCHERS 2-POINTS CREAMED CORN
I love creamed corn and this makes an excellent, guilt-free side dish to a healthy WW meal! 2 points per serving.
Provided by xpnsve
Categories Corn
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 3 minutes. Add corn and sauté 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
- Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.
Nutrition Facts : Calories 148.7, Fat 2.9, SaturatedFat 1.5, Cholesterol 5.1, Sodium 130.4, Carbohydrate 28.2, Fiber 2.4, Sugar 0.1, Protein 6.1
WEIGHT WATCHERS CREAMY CORN, POTATO, AND BACON SOUP
I must confess, I didn't follow this recipe like a low-fat recipe, but I did enjoy this very much. Instead of olive oil I used butter, and I used regular thick-sliced pepper bacon instead of turkey bacon. I added regular corn and creamed corn (I wound up doubling the amount listed), and I used regular half and half instead of fat-free. Instead of low-fat chicken broth I used my own homemade broth from the freezer, and I skipped pureeing the soup and just put the cooked bacon in with the other ingredients. Finally, I doubled the amount of bell peppers and used red potatoes with the skin left on them. I'm usually impressed with Weight Watcher's low-fat recipes so my guess is you can enjoy it either way. Recipe courtesy of Weight Watchers New Complete Cookbook 2011.
Provided by AmyZoe
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large saucepan over medium heat.
- Add onion and bell pepper and cook, stirring, until softened (about 5 minutes).
- Add potatoes and broth and bring to a boil.
- Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
- Stir in corn and cook until tender, about 5 minutes longer.
- Remove saucepan from heat and let cool 5 minutes.
- Puree soup, in batches if needed, in food processor blender. Return soup to saucepan.
- Stir in half-and-half.
- Reheat over medium heat.
- Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.
Nutrition Facts : Calories 247, Fat 6.1, SaturatedFat 1.3, Cholesterol 7.1, Sodium 161.1, Carbohydrate 42.9, Fiber 5, Sugar 6.5, Protein 9.9
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