Corned Beef and Corn Chowder POINTS® Value | 4 Servings | 6 Preparation Time | 15 min Cooking Time | 15 min Level of Difficulty | Easy soups | 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. Ingredients: 1 serving cooking spray (5 one-second sprays per serving) 1 medium onion(s), diced 1 Tbsp thyme, fresh, 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

Directions: 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. 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. 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.