Weight Watchers Recipe of the Day: Maine Corn Chowder
(201 calories | *5 WW SmartPoints)
I recently back from a week-long vacation on the coast of Maine, in Lubec, the little town where Mom grew up.
The Skinny on Mom’s Maine Corn Chowder
I’m beginning to believe that the foods we ate growing up and that our ancestors ate, are recorded deep within our DNA and that we never stop craving them.
So, I pulled out my copy of Cooking Down East , by Marjorie Standish (circa 1969) which is chockablock with simple, plain, old-fashioned Maine recipes, and made a pot of Mom’s Maine Corn Chowder.
I adapted the recipe to accommodate what I had on hand.
The recipe called for two slices of salt pork, once a staple in Maine kitchens, but something I rarely have around unless I’m making a pot of baked beans, so I substituted a little bacon grease instead – you could use olive oil.
I used two cans of creamed corn instead of one because Mom always did, and decreased the milk by a cup to make the chowder a little thicker. I also added in a few real bacon bits, which is totally optional.
We all thought this Maine Corn Chowder was yummy, especially Mom. Each satisfying cup has 201 calories, *5 Weight Watchers PointsPlus, *5 WW Freestyle SmartPoints. Enjoy!
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If you’ve made this corn chowder, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Maine Corn Chowder Recipe
- 2 teaspoons bacon fat or olive oil
- 1 small onion, diced (about 1/2 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 1 cup water
- 2 cups diced raw potatoes
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 cans (about 15 ounces each) cream style corn
- 3 cups 1% low-fat milk (I used half fat-free evaporated milk)
- 1/4 cup real bacon bits (optional)
- In a large saucepan, melt the bacon grease (or olive oil) over low heat. Add the onion and celery and cook slowly until they begin to soften, about 5 minutes.
- Add water, diced raw potato, salt and pepper. Cover and bring just to a boil and then lower the heat to a gentle simmer and cook until the potato is tender when pierced with a fork, about 15 minutes.
- Add the creamed corn and milk and bacon bits if using. Taste and adjust seasoning.
- Allow chowder to sit for an hour to develop flavor.
- Gently reheat when ready to serve.
Source: Cooking Down East by Marjorie Standish
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this recipe for Mom’s Maine corn chowder you might also like:
- New England Fish Chowder
- Corn and Shrimp Chowder
- Slow Cooker Turkey Green Chili Chowder
- Tuna Cheddar Chowder
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