When the weather turns cool, my first answer to, "What's for dinner?" is soup. I love corn chowder and when I found this simple recipe for the slow cooker in one of Prevention magazine's cookbooks, I had to try it. I've been wanting to participate in Crockpot Wednesday over at Dining with Debbie and this is the week. It couldn't be easier and if I hadn't already decided on the butternut squash soup for Thanksgiving, this would have been a contender.6 Servings - 4 WW pts per serving (servings are 1 cup)
2 cans (15 oz each) whole kernel corn, drained
3 potatoes (1 lb), peeled and cut into 1/2 inch dice (I used baby red skins, skin on)
1 onion, chopped
2 cups low-sodium chicken broth
2 cups 1% milk
1/4 cup trans free margarine (I used Olivio)
PLACE corn, potatoes, onion, and broth in a 4 quart or larger slow cooker. Stir to combine.
COVER and cook on low 7-9 hours. Let cool about 10 minutes.
PUREE half the batch in a blender or food processor. Return pureed mixture to the slow cooker, add the milk and margarine. Cover and cook on high for 1 more hour. Garnish with chives, if desired.
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TASTE NOTES
We enjoyed this hearty corn chowder with meatloaf sandwiches (you MUST try the recipe for mini meatloaves posted on 11/2/09). I will definitely make it again and may try adding some crabmeat next time. It fit well into my Weight Watcher plan and was very filling.
Be sure to stop over at Dining with Debbie to see all the wonderful soup and chili and other slow cooker yummies linked there.
