Serves: 6
W-W Points: 5 points per serving (based on the current plan)
🥕 Ingredients
- 4 cups fresh or frozen corn kernels – 0 points
- 1 medium onion, diced – 0 points
- 3 medium potatoes, peeled and diced – 9 points total
- 2 medium carrots, diced – 0 points
- 3 celery stalks, diced – 0 points
- 4 cups fat-free chicken or vegetable broth – 0 points
- 1 ½ cups unsweetened almond milk – 0 points
- ½ cup fat-free half-and-half (or fat-free evaporated milk) – 2 points
- 1 tsp dried thyme – 0 points
- Salt and black pepper, to taste – 0 points
- 1 tbsp cornstarch (to slightly thicken, optional) – 1 point
- Fresh parsley, chopped (for garnish) – 0 points
🔥 Instructions
1️⃣ Combine & Slow Cook Veggies
Add corn, onion, potatoes, carrots, celery, and broth to your slow cooker.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until veggies are tender.
2️⃣ Blend for Creaminess
Use an immersion blender to blend the soup just a bit, keeping some chunks for texture.
3️⃣ Add Creamy Base
In a small saucepan, warm the almond milk and fat-free half-and-half. (Don’t boil.)
If you want it thicker, whisk in the cornstarch until smooth.
4️⃣ Combine & Season
Pour the warmed mixture into the slow cooker.
Add thyme, salt, and pepper. Stir and let simmer on LOW for 15–20 minutes to blend flavors.
5️⃣ Serve & Enjoy
Ladle into bowls, garnish with chopped parsley, and enjoy that cozy snow-day feeling — minus the extra points ❄️✨
