Soup, soup, soup! One of the best tricks to feeling full and sticking with our healthy eating plans. There is nothing better than an easy Weight Watchers recipe that the whole family will love. This Weight Watchers Spicy Corn Chowder is silky and delicious.
Weight Watchers Spicy Corn Chowder
I love corn in my soups, stews, and chowders. It adds a great sweet flavor that can add a lot of depth to almost any soup recipe. The sweet and spicy contrast is yummy to my tummy.
This recipe calls for corn cut right off the cob, but if you don't have any fresh corn, you can use canned. You will need about 3 cups of corn to equal four cobs of corn. 🙂
I have a new immersion blender that worked great in this spicy corn chowder! Let's say I was a little late to the game and used actually to avoid recipes that needed an immersion blender, LOL.
How to Make Weight Watchers Spicy Corn Chowder
- Wash all vegetables and pat dry. You can peel the potatoes or not, depending on how you like them. Go ahead and chop up all the veggies and set aside for now.
- Brown sausage in a large, high-sided skillet
over medium-high heat. Transfer sausage to a plate and drain all but one tablespoon of fat from the skillet.
- Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeno pepper to the skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant. This step brings so much flavor to the soup.
- Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to the skillet. Season with salt and black pepper, and stir to combine.
- Reduce heat to medium-low and simmer, uncovered, until heated through and until potatoes are tender. This will take approximately 20 minutes or so. Stir occasionally while cooking.
- Transfer 3-4 cups of the soup mixture to a blender or food processor and blend until smooth. (You can also use an immersion blender and just blend a little bit in the skillet.) Pour pureed soup mixture back into the skillet and stir to combine. SAFETY TIP: Use extreme caution when blending hot liquids, as they can explode. Cool slightly and ensure your blender's lid is properly ventilated before proceeding.
- To prevent curdling, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve immediately.
WEIGHT WATCHERS POINTS
On the current Weight Watchers Program (2023), it is 6 points per serving. The serving size is one cup.
Need More Soup Ideas?
Soup has saved me from overeating so many times! I have a bunch of favorites too. The top Weight Watchers soup recipes that my family loves are White Chicken Chili, Chicken Enchilada Soup, and Tortellini Spinach Soup.
What are your favorites? Let me know what you think of this Weight Watchers Spicy Corn Chowder!
This Weight Watchers Spicy Corn Chowder is silky and delicious. It makes a wonderful dinner any time of the year.
- 8 oz. ground Chorizo sausage
- 2 stalks celery finely chopped
- 2 large carrots finely chopped
- ½ large white onion finely chopped
- 4 cloves fresh garlic finely minced
- 1 jalapeno pepper finely chopped
- 6 c. chicken or vegetable stock
- 2 lbs. Russet potatoes chopped
- 4 ears sweet corn kernels only
- 2 t. fresh oregano
- 1 bay leaf
- Sea salt and black pepper to taste
- ½ c. fat-free half and half tempered
- fresh chives optional garnish
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Wash all vegetables and pat dry before chopping.
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Potatoes peels can be left on or removed according to personal preference.
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Brown chorizo sausage in a large, skillet with high sides over medium-high heat.
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Transfer sausage to a plate and drain all but 1-2 tablespoons of fat from skillet.
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Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.
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Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to skillet. Season with salt and black pepper, to taste, and stir to combine.
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Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender, approximately 20 minutes. Stir occasionally while cooking.
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Transfer 3-4 cups of soup mixture to a blender or food processor and blend until smooth. Pour pureed soup mixture back into skillet and stir to combine. Be sure to read the safety tip below before this step!!
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To prevent curdling, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve immediately.
SAFETY TIP: Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding.
Weight Watchers WW Points: this soup makes approximately 8 cups. Serving size is 1 cup.
Each serving is 3 points on myWW Purple, 6 points for myWW Blue and 8 points on myWW Green.
On the current Weight Watchers Program (2023), it is 6 points per serving.
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I have the Smart Points calculator and it comes up with 11 SP per serving as per the nutrition facts. How do you get 6?
I do not figure points based on the nutrition facts. Those are very general and not based on brands. The nutrition calculators are pretty generic for recipe cards…I always figure the points on my recipes based on the actual ingredients in the WW app.