Chicken Bacon Corn Chowder Weight Watcher 7 Pts Recipes

CHICKEN AND BACON CORN CHOWDER

Steps:

• To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
• To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
• Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

CHICKEN-BACON CORN CHOWDER (WEIGHT WATCHER - 7 PTS.)

Steps:

• Cook chopped bacon in a large soup pot over medium high heat until lightly browned but not crisp. Stir in onions, celery, red pepper and garlic. Cook and stir until vegetable begin to soften, about 5 minutes.
• Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and sir continuously until soup thickens slightly.
• Reduce heat to medium low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally.
• Note: I go to my butcher and have him cut 4 thick slices of bacon. Their bacon is superior in taste.

WEIGHT WATCHERS CROCK POT POTATO CHOWDER

Steps:

• In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.
• Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes.

CHICKEN AND BACON CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. , Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.

HEALTHIER PIONEER WOMAN MAKE AHEAD MUFFIN MELTS

Steps:

• Spray a pan with vegetable cooking spray and "fry" up turkey bacon. Drain on paper towel.
• Using kitchen shears (or sharp knife) chop bacon.
• Combine light mayonnaise, yogurt, mustard, Worcestershire, onion powder, garlic powder, salt and pepper together and mix thoroughly.
• Add in eggs and cheese to mayonnaise mixture.
• Preheat oven to broil.
• Split muffins in half and top with egg mixture. Add paprika if using it on top of egg mixture.
• Put on lower rack of your oven and broil for about 3-5 minutes.
• Eat without guilt - oh and have 2 halves, not just one half for only 7 Points.
• Spray a large stockpot with vegetable cooking spray over medium high heat. Add onion and red pepper. Cook until soft. If they start to stick, add a small amount of chicken broth.
• Add diced chipotle peppers, bacon and corn.
• Remember to add some chicken broth if they are sticking. When everything is mixed and warmed, add remaining chicken broth.
• Add fat free half and half.
• Let soup simmer for about 30 minutes over low heat.
• In a bowl stir cornmeal and ¼ cup of water together. Add into stockpot along with cooked grilled chicken strips. Simmer for about 10 minutes. Add salt and pepper to taste.
• Per serving, this is barely 2 Points. Enjoy!
• Slice seeded peppers into square chunks. Slice onion into square chunks too.
• Roast the peppers. Directions can be found here for grilling and removing the pepper skins.
• Combine sugar free preserves and water. Whisk together.
• Slices apricot halves into big chunks.
• Take your skewer and start adding shrimp, onion, peppers and apricots until full. Make certain to thread the shrimp through the tail.
• Grill your skewers on medium heat.
• Start glazing the skewers with your apricot mixture.
• Continue glazing the skewers while turning them.
• Cook shrimp until they are opague.
• Per serving, 2 skewers are 0 Points. In fact, the entire recipe is 1 Point!