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

Beer Cheese Soup

Recipe From: my friend Penny, who got it from a friend

Ingredients:
4 cubes chicken bouillon OR 32 oz of chicken broth
1 can light beer
4 cups water (if using bouillon)
1 1/2 cups cubed potatoes
1cup each of celery, carrots, and onions - chopped
20 oz package frozen cauliflower and broccoli (or use fresh)
2 cans condensed Healthy Request Cream of Chicken soup
8 oz Velveeta light, chunked


Directions:

1. In a large pot, over medium-high heat, dissolve bouillon in beer and water.
2. Add the potatoes, celery, carrots, and onion. Mix well and cook 15-20 minutes.
3. Stir in cauliflower and broccoli mix, heat 10 more minutes.
4. Finally, add the condensed soup and the cheese. Reduce heat to low and allow cheese to melt. Stir often.

• For a smooth soup, process in a food processor or blender, otherwise leave vegetable in chunks.

Rating: ok. I need to try it again in and may like it better processed.

Notes:

• I only made a half batch.
• I did use the broth option. I also used shoestring cut carrots (to save a little time) and the fresh cauliflower and broccoli.
• I found that I needed to add more cheese to get more of a cheesy flavor.

WW Points*: 2 points per cup (per recipe)

Chicken and Herb Dumpling Stew

Recipe From: Weight Watchers Slow Cook It Cookbook

Ingredients:
3/4 lb skinless, boneless chicken thighs - cut into 3/4 inch chunks
3 large carrots - sliced
1/2 lb red potatoes - scrubbed and diced
1/4 tsp salt
1/4 tsp black pepper
1 can seasoned chicken broth with vegetables and herbs (14.5 oz)
1 1/2 Tbsp water
1 Tbsp cornstarch
1 1/2 c frozen pearl onions - thawed
1 cup frozen peas - thawed
1 c low-fat buttermilk baking mix
1 Tbsp chopped fresh dill
5 Tbsp fat-free milk

Directions:

1. Combine chicken, carrots, potatoes, salt and pepper in a 5 or 6 quart slow cooker. Pour in broth. Press chicken mixture down into broth. Cover and cook until chicken and vegetables are fork-tender - 3-4 hours on high, or 6-8 hours on low.
2. About 50 minutes before cooking time is up, whisk water and cornstarch in small bowl until smooth. Stir cornstarch mixture, onions, and peas into slow cooker. Cover and cook on high until mixture simmers and thickens, about 15 minutes.
3. Meanwhile, combine baking mix and dill in medium bowl. Stir in milk just until soft dough forms.
4. Drop dough by rounded 2 tablespoonfuls onto simmering stew, making 4 dumplings. Cover and cook until toothpick inserted into center of dumpling comes out clean, about 30 minutes. 
• Recipe makes 4 servings.

Rating: good stuff! 
Warming Up: just as good as the first night
Notes:

• I originally made this recipe after Thanksgiving - it was a great way to use leftover turkey (white meat).
• I used carrots and onions I had frozen.
• I omitted the peas because I don't care for them.
• Instead of dill, I used diced garlic in the dumplings.
  

WW Points*: 7

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)