Best Weight Watchers 2 Points Creamed Corn Recipes

WEIGHT WATCHERS 2-POINTS CREAMED CORN

Weight Watchers 2-Points Creamed Corn image

I love creamed corn and this makes an excellent, guilt-free side dish to a healthy WW meal! 2 points per serving.

Provided by xpnsve

Categories Corn

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon light butter
1/4 cup scallion, minced
2 1/2 cups frozen corn kernels (no need to thaw frozen corn) or 2 1/2 cups fresh corn (no need to thaw frozen corn)
1 tablespoon all-purpose flour
1 cup skim milk
1/8 teaspoon table salt (or more)
1/8 teaspoon black pepper, freshly ground (to taste)

Steps:

Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 3 minutes. Add corn and sauté 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.

Nutrition Facts : Calories 148.7, Fat 2.9, SaturatedFat 1.5, Cholesterol 5.1, Sodium 130.4, Carbohydrate 28.2, Fiber 2.4, Sugar 0.1, Protein 6.1

CREAMED CORN

Creamed corn image

Typically, creamed corn is made by cooking the corn with a little bit of sugar as well as a good amount of heavy cream. But if you grate the corn from some of the ears, you end up with creamed corn that is laden with fresh flavor and is completely dairy-free yet still creamy tasting. No one will even notice this version is cream-free. The addition of chopped onions and vegetable broth really brings out the heartiness too. And even better yet, our version comes together in under 20 minutes total. Pair this starchy vegetable side with your favorite grilled, barbecued, or smoked meat.

Categories Dinner

Time 31m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 medium Corn husks and silk removed
2 tsp Olive oil
1 small Uncooked onion(s) finely chopped
0.5 cup(s) Vegetable broth
0.25 tsp Table salt
0.125 tsp Black pepper
1 Tbsp Water
2 tsp Cornstarch

Steps:

Hold box grater over large bowl and using large holes, grate corn from 4 ears, letting milky liquid fall into bowl. Stand remaining ears of corn, one at a time, on cutting board. Slice down length of ears to remove corn, cutting as close to cob as possible. Coarsely chop kernels and stir into corn liquid. Set aside.
Heat oil in medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in corn mixture, broth, salt, and pepper and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until corn is tender, about 10 minutes.
Meanwhile, whisk together water and cornstarch in cup until smooth. Stir into corn and cook, stirring constantly, until mixture is slightly thickened, about 1 minute.
Per serving: about 3/4 cup

Nutrition Facts : Calories 50 kcal

WEIGHT WATCHERS CREAMY CORN, POTATO, AND BACON SOUP

Weight Watchers Creamy Corn, Potato, and Bacon Soup image

I must confess, I didn't follow this recipe like a low-fat recipe, but I did enjoy this very much. Instead of olive oil I used butter, and I used regular thick-sliced pepper bacon instead of turkey bacon. I added regular corn and creamed corn (I wound up doubling the amount listed), and I used regular half and half instead of fat-free. Instead of low-fat chicken broth I used my own homemade broth from the freezer, and I skipped pureeing the soup and just put the cooked bacon in with the other ingredients. Finally, I doubled the amount of bell peppers and used red potatoes with the skin left on them. I'm usually impressed with Weight Watcher's low-fat recipes so my guess is you can enjoy it either way. Recipe courtesy of Weight Watchers New Complete Cookbook 2011.

Provided by AmyZoe

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
1 onion, chopped
1/2 yellow bell pepper, chopped
1 lb potato, peeled and diced
2 1/2 cups reduced-sodium chicken broth
2 cups corn (fresh or frozen)
1/4 cup fat-free half-and-half
2 slices turkey bacon, crisp cooked and cut into 1/2 inch pieces
2 tablespoons chives

Steps:

Heat oil in large saucepan over medium heat.
Add onion and bell pepper and cook, stirring, until softened (about 5 minutes).
Add potatoes and broth and bring to a boil.
Reduce heat and simmer, partially covered, until potatoes are almost tender, about 10 minutes.
Stir in corn and cook until tender, about 5 minutes longer.
Remove saucepan from heat and let cool 5 minutes.
Puree soup, in batches if needed, in food processor blender. Return soup to saucepan.
Stir in half-and-half.
Reheat over medium heat.
Ladle soup evenly into 4 bowls and sprinkle evenly with bacon and chives.

Nutrition Facts : Calories 247, Fat 6.1, SaturatedFat 1.3, Cholesterol 7.1, Sodium 161.1, Carbohydrate 42.9, Fiber 5, Sugar 6.5, Protein 9.9

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