3 Point Corn Chowder - A Mama Blessed WW Recipes (2024)

Hi all!

I’m so excited to share this 3 Point Corn Chowder recipe with you.

This post contains affiliate links. For more information, please click here. As an Amazon Associate, I may earn from purchases you make from my site.

This is definitely in the top 3 of my favorite Weight Watchers Freestyle recipes.

For more great WW recipes, check out my WW recipes page here.

This 3 Point Corn Chowder is so easy to make and it is simply delicious!

The turkey bacon and thyme in this recipe really make the flavors pop.

We just had a very cold snap (-50 degrees) in Wisconsin and this soup helped keep our family warm all week.

It makes such a nice big batch and it’s really easy to re-heat.

So, first, this recipe calls for corn.

I used frozen corn kernels, but you can use any type of corn you want.

I had a can of white shoe peg corn I threw in as well.

If you live in an area where there’s fresh sweet corn while you’re reading this (jealous!) then it would probably taste the best to use fresh corn shaved off the cob.

When you’re shaving the corn off the cob, a good rule of thumb is to remember you’ll get about 3/4 cup of corn from each cob.

So, if you’re going to use fresh corn for this recipe, that would be about 7-8 ears.

Since corn is zero smart points, you can add a little more corn if you feel it needs it, and it shouldn’t make much of a difference in points, if any.

I used Land O’Lakes Light Butter with Canola Oil.

I like this butter because it doesn’t taste fake like the spray butters and it does the trick and cures my butter cravings.

You can use regular bacon if you’d like, 3 slices, and it won’t change the points values. If you add any more than 3 slices, the points value will increase.

I like turkey bacon better than regular bacon.

I know, I know.

There’s something about chewing into the bacon fat that makes me cringe a little bit.

I cut the bacon into tiny strips and it made the perfect, bite-sized, pieces.

I used thyme leaves I bought from Penzey’s spices.

I get all of my spices from Penzey’s.

If you haven’t checked out their products, do it.

They are wonderful and make a healthy lifestyle so much more flavorful!

They have so many spice mixes that make the zero point scrambled eggs taste so much better!

This 3 Point Corn Chowder calls for flour, which helps to thicken the chowder a bit.

This chowder is not like your classic, really thick, chowder, but I think it’s a perfectly good consistency.

The potatoes I used in this recipe are red potatoes, but feel free to use any that you like.

When creating this recipe, I put red potatoes into the recipe builder first, but realized I had some russet potatoes as well, so I put them both into the recipe builder and the points value stayed the same.

So, feel free to use whatever potatoes you have on hand.

The milk adds just the perfect amount of creaminess.

I sprinkled freshly chopped green onions on the top of my chowder and the flavor was amazing.

If you don’t care for onions, you can use fresh basil or freshly chopped parsley, or, nothing at all.

I hope you enjoy this recipe as much as I do!

Freestyle Plan – 3 Points per serving

Green Plan – 7 Points per serving

Blue Plan – 3 Points per serving

Purple Plan – 2 Points per serving

Ingredients:

6 Cups of Corn

1 Tablespoon Light Butter with Canola Oil

1 Large Onion, diced

4 Slices of cooked turkey bacon, sliced into thin strips

2 Teaspoons thyme

1/4 Cup of this ingredient

5 Cups of Water

12 Ounces Potatoes – chopped into small pieces

1 cup whole milk

Freshly chopped basil or parsley for garnish

Salt & Pepper

1. Melt the butter in a dutch oven. Add the onion, thyme and bacon. Add 1 teaspoon of salt and pepper each. Stir frequently until the onion in cooked through, looking translucent.
2. Stir in the flour and cook, constantly stirring, about 2 minutes.
3. While whisking constantly, slowly add the water.
4. Add the corn and potatoes and bring to a boil.
5. Reduce the heat and simmer until the potatoes are soft, about 20 minutes.
6. Remove 2 1/2 cups of the mixture and place in a blender. Blend until smooth.
7. Return blended mixture to the rest of the chowder mixture and add the milk.
8. Taste mixture and add salt and pepper to taste.
9. Serve immediately, and garnish with basil or parsley.