Potato Corn Chowder Ww
Indulge in the comforting warmth of Potato Corn Chowder, a hearty yet lightened-up take on a classic soup perfect for cozy evenings. This Weight Watchers-friendly recipe combines tender russet potatoes, sweet corn kernels, and aromatic vegetables like celery and onions, all simmered in a velvety base made with unsweetened almond milk or low-fat milk. A touch of smoked paprika adds depth, while blending a portion of the soup creates a naturally creamy texture without heavy cream. Ready in just 45 minutes, this one-pot wonder is as convenient as it is flavorful. Garnish with fresh parsley for a bright finish, and enjoy a soul-soothing bowl of this wholesome, low-calorie delight. Perfect for meal prep or weeknight dinners, this chowder is a nutritious crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) Russet potatoes
- 2 cups Sweet corn kernels, fresh or frozen
- 1 medium, diced Yellow onion
- 2 sliced Celery stalks
- 3 minced Garlic cloves
- 4 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk (or low-fat milk for WW)
- 1 tablespoon Olive oil
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Ground black pepper
- 0.5 teaspoon Smoked paprika
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Peel and dice the russet potatoes into small cubes. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sliced celery to the pot, cooking for 3-4 minutes until softened.
Stir in the minced garlic and smoked paprika, cooking for an additional 1 minute until fragrant.
Add the diced potatoes, corn, and vegetable broth to the pot. Bring everything to a boil.
Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes, or until the potatoes are tender.
Using a ladle, carefully scoop out 2 cups of the chowder (with some of the potatoes and broth) and blend it in a blender or with an immersion blender until smooth.
Return the blended mixture to the pot, stirring it back into the chowder to create a creamy texture.
Stir in the almond milk (or low-fat milk), and season with salt and black pepper to taste.
Simmer the chowder for another 5 minutes to allow the flavors to combine.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 716.3 g | 260% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 73.9 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1153 mg | 89% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 18815 mg | 400% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
