POINTS® Value |  4
Servings | 6
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Easy

Corned beef has so much flavor that a little bit goes a long way. Use some of your St. Patrick’s Day leftovers to give this chowder a full, hearty flavor.

1 sprays cooking spray
1 medium onion(s), diced
1 Tbsp thyme, chopped
4 oz lean corned beef, diced (about 1 cup)
10 oz frozen corn kernels
45 fl oz canned cream of potato soup, made with fat-free milk
1/8 tsp black pepper, or to taste

Instructions


1. Coat a large soup pot with cooking spray and set over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in thyme, corned beef and corn; cook, stirring, for 2 to 3 minutes more.
2. Stir in potato soup and bring to a simmer. Let simmer for 5 minutes and season to taste with pepper. Yields about 1 heaping cup per serving.
3. Flavor Booster: Fennel seed, with a flavor similar to rye, is a wonderful complement to corned beef. Add 1/2 teaspoon fennel seed with the potato soup and reduce the thyme by half.








-- Edited by Colette at 16:23, 2006-02-17