Weight Watchers Chicken Corn Chowder soup

My Chicken Corn Chowder is absolutely BURSTING with flavor and texture. It’s perfectly creamy without being too heavy–perfect for using up that summer corn! Plus, you can make enough for the whole family in less than an hour.

• ▢6 strips uncooked bacon cut into pieces
• ▢3 Tablespoons (42 g) unsalted butter
• ▢1 (140 g) medium yellow onion diced (about 1 cup)
• ▢1 (140 g) red pepper diced (about 1 cup)
• ▢1 Tablespoon diced jalapeno seeds and ribs removed
• ▢1 ½ Tablespoons minced garlic
• ▢¼ cup (30 g) all-purpose flour
• ▢1 teaspoon table salt plus more as needed/to taste
• ▢¾ teaspoon ground black pepper
• ▢¾ teaspoon smoked paprika
• ▢½ teaspoon dry ground mustard
• ▢4 cups (946 ml) chicken broth
• ▢1 cup (236 ml) water or use another cup (236 ml) of chicken broth
• ▢1 cup (236 ml) whole milk
• ▢1 cup (236 ml) heavy cream
• ▢1 lb Gold potatoes diced into 1” cubes you do not need to peel, but do remove any shoots
• ▢1 lb (453 g) boneless skinless chicken breast or mix of breast and thighs raw
• ▢2 ½ cups (275 g) sweet corn fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using)
• ▢Desired toppings. We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!
  
  
  Instructions
  
• Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until bacon is crisp. Remove to a paper towel lined plate and set aside.6 strips uncooked bacon
• Drain all but approximately 2 Tablespoons of bacon grease (you can eyeball it, no need to be exact! I like to use a ladle and ladle out the excess and pour it into a can to solidify before disposing of it).
• Add butter to the pot with the remaining bacon grease and cook until butter is melted.3 Tablespoons (42 g) unsalted butter
• Add diced onion, red pepper, and jalapeno and cook, stirring occasionally, until softened (about 5 minutes).1 (140 g) medium yellow onion,1 (140 g) red pepper,1 Tablespoon diced jalapeno
• Add garlic and cook until fragrant (about 30 seconds).1 ½ Tablespoons minced garlic
• Sprinkle the flour over the vegetables and stir until it’s fully absorbed. Cook another 30 seconds longer to lightly toast the flour.¼ cup (30 g) all-purpose flour
• Stir in salt, pepper, smoked paprika, and ground mustard.1 teaspoon table salt,¾ teaspoon ground black pepper,¾ teaspoon smoked paprika,½ teaspoon dry ground mustard
• Slowly whisk in chicken broth until completely combined.4 cups (946 ml) chicken broth
• Add water, milk, cream, potatoes, chicken breast, and corn. Bring mixture to a boil and cook until the potatoes are tender and the chicken is cooked through.1 cup (236 ml) water,1 cup (236 ml) whole milk,1 cup (236 ml) heavy cream,1 lb Gold potatoes diced into 1” cubes,1 lb (453 g) boneless skinless chicken breast or mix of breast and thighs,2 ½ cups (275 g) sweet corn
• Once chicken is cooked through, remove to a plate and shred or dice. Set aside and keep warm (I usually cover with foil).
• Use an immersion blender to puree approximately half of the soup (see note if you do not have an immersion blender).
• After pureeing, return chicken to the pot. Stir reserved bacon back into the pot (or to preserve its crispness, serve soup topped with bacon crumbles, but don’t skip the bacon entirely, it adds so much flavor!). Taste-test the soup, adding more salt/pepper as needed (any soup that tastes a bit bland almost always needs a few shakes more salt!)
• Serve warm with desired toppings and enjoy!Desired toppings. We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!