Potato Chowder

One of my favorite soup recipes. Easy to make and delicious - a winter time stand-by.

Recipe From: my Weight Watchers leader, Kathy

Ingredients:
2 bags Ore-Ida Hashbrown Potatoes (cubed, southern style) - 8 cups total
3 cans low sodium chicken broth
1 can reduced fat cream soup
8 oz fat free cream cheese
1 can corn (optional)
onion to taste
seasoning to taste


Directions:
Open, pour, simmer (about 2 hours), stirring occasionally.

Rating: tasty
Warming Up: never have a problem warming this up for lunch
Notes:

• I use cream of celery soup, the recipe call for cream of chicken. I also use green onions.
• This soup looks interesting as it cooks, but trust me...the potatoes break down and everything comes together to make a great, thick chowder.
• This makes a lot of chowder, so I typically make a half batch. Making a full batch is fine too, this chowder freezes well.
• Even more delicious when served with a little reduced fat cheddar cheese on top. I also think you could easily turn this in to a "stuffed baked potato soup" by adding bacon bits, broccoli, etc.

WW Points*: 3 points per cup

Cheesy Potatoes

Recipe From: Weight Watchers Magazine

Ingredients:
1 container fat-free sour cream (16 oz)
1 can low-fat cream of chicken soup (10 3/4 oz)
1 package low-fat shredded sharp Cheddar cheese (8 oz)
1 package frozen hash browns (32 oz)
1/4 c light stick butter
1 tsp thyme
1/4 tsp black pepper

Directions:

1.  Preheat oven to 400 F. Spray a 9 x 13 baking dish with nonstick spray.
2. Mix sour cream, soup, cheese, butter, and spices in a saucepan. Cook over medium heat, stirring, until the cheese melts, about 5 minutes. Transfer to a bowl and add the hash browns, stirring until well blended.
3. Spread the mixture in the prepared baking dish. Bake until hot and bubbling, 55 minutes - 1 hour.

Rating: good - but aren't all cheesy potatoes? The thyme adds a little something different than cheesy potatoes I'm used to.
Warming Up: warms up pretty decently
Notes: I made half a batch in an 8 x 8 baking dish and it was just fine.
WW Points: 4 (for scant 3/4 c, according to recipe)