Laun/Pruett Recipe Collection
Corn Chowder (Weight Watchers)

2 slices turkey bacon
1 t. canola oil
2 onions, sliced
1 T. all purpose flour
20 oz frozer corn kernels
2 russet potatoes, peele and diced
3 fresh thyme sprigs
1/4 t. salt
1.4 t. pepper
6 cups chicken broth
1 c. fat free half and half
fresh thyme for garnish

Cook Bacon in nonstick pan and set aside for garnish. Add onions and cook until softened (aout 6 minutes). Add flour and cook till flour is lightly browned (2 minutes). Transfer onion to cooker. Add corn, potato, thyme sprigs salt and pepper. Pour broth over vegetables. Cook 4-5 hours on high or 8-10 on low. Discard thyme sprigs. Note: I added 1 teaspoonful of jalapeno.

Pour half of soup into batches into a blender and puree. Whisk in half and half. Heat about 30 minutes. Garnish wit bacon and fresh thyme leaves (if desired.)

1 1/4 c. serving = 3 points

Nutritional info for 2 1/2 c. = 6 points (this is a hefty serving)
314 calories
5 g fat
chol 436
sod. 57
carb 6
fiver 14
126 mcg calcium

Recipe Contributed by Mary Ann Laun