My chicken potato corn chowder is made with tasty vegetables, potatoes, and chicken making it a well-balanced healthy, and hearty meal. It is freezer friendly so you can stock up your freezer for quick and easy lunches or dinners.

Soups and stews have my heart over the winter! Here in Ontario, Canada we see some pretty cold temps over the winter and there’s nothing quite like warming up with a hearty bowl of soup for lunch or dinner. My chicken potato & corn chowder is full of so much goodness and easy to make, just pop everything in the crockpot and you are good to go! Makes 8- 1 cup servings, 2 points on WW.  This soup is great for meal prep as it freezes well.

Ingredients used

  • Chicken
  • Potatoes
  • Onion
  • Carrots
  • Celery
  • Corn
  • Garlic
  • Chicken broth
  • Cream of chicken soup
  • Oregano
  • Salt
  • Pepper
  • Paprika

Tips and suggestions…

Feel free to change up the vegetables, you can add peppers, zucchini, and mushrooms. If you can’t find the cream of chicken soup, any cream soup will work, mushroom, celery, or potato. Just keep the measurement the same, 284ml.

I typically use white potatoes or yukon gold, however, any potato can be used in the chowder. Frozen or canned corn can be used, if you are using canned corn be sure to drain it first.

As mentioned in the recipe I like to cook chicken breasts in the crockpot, I’ll use 4-5 large boneless skinless chicken breasts, add 1-2 cups of chicken broth and cook on high for 3-4 hours. The chicken will shred nicely and it stores well in the fridge for up to 3 days so it is great to use for different recipes. You can also freeze the chicken once you have cooked and shredded it and stock the freezer for easy prepped meals in the future. You could use a store-bought rotisserie chicken if you are short on time.

Store the chowder in a sealed container in the fridge for up to 3 days. It will freeze well, to re-heat from frozen let thaw, and then heat up in a pan on the stove over medium heat, if the soup is very thick you can add in a little water or broth to thin it out.

Potato corn & chicken chowder

4.15 from 7 votes
Prep Time 15 minutes
Cook Time 4 hours
Servings 8
2P, 5SP green, 2SP blue, 1SP purple


  • 2 cups shredded cooked chicken
  • 2 cups potatoes, peeled and diced
  • 1/4 cup diced red onion
  • 1/2 cup carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups frozen corn
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 can low fat Campbell's cream of chicken soup, 284ml
  • 2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika


  • To cook the chicken I usually do this in the crockpot, add chicken breasts with some chicken broth, and cook on high for 3-4 hours, I like doing this weekly so I always have shredded chicken in the fridge. After 3-4 hours it should shred nicely with a couple of forks.
  • Peel and chop the potatoes and carrots. Dice the celery and red onion.
  • Add all of the vegetables, potatoes, and chicken to the crockpot. Pour in the broth and soup, then stir in the seasoning. Mix well, cook on high for 3-4 hours or low for 7-8 hours.
  • When there is about 30 minutes left on the cooking time, use a potato hand masher and lightly mash the potatoes while they are in the crockpot, this will help give it a creamier texture. Makes 8- 1 cup servings.


Points- 2
Personal Points- 1-5 depending on your 0PP foods
Smart Points- green- 5 using SP calculator
Smart Points- blue- 2 using SP calculator
Smart Points- purple- 1 using  SP calculator
Points Plus- 4 using a PP calculator 
Nutritional info...Calories 221..Fat 1.7g...Sat fat 0.7g...Carbs 29.7g...Fiber 1.7g...Sugar 5.6g...Sodium 239.5mg...Protein 13.8g  using My Fitness Pal *note- these numbers include all ingredients. 
Course: Main Course, Soups
Keyword: chicken, family friendly recipes, potato corn chowder, slow cooker meals, soup, ww recipes

Looking for similar recipes, try my Slow cooker beef & barley soup, or my hearty Slow cooker cabbage roll soup



  1. With the potatoes corn and chicken I am not sure what you men but 1-5 points depending on OPP

    • Drizzle Reply

      Hi Marilyn, that is for those on weight watchers, the program is personal points, and everyone has different point allowances based on their zero point foods, so there is a range for the points for this recipe

    • Drizzle Reply

      You could but I think it would add extra points if you are following WW

      • 5 stars
        I am trying to “eat thru the pantry” to keep from having to shop. I had leftover boiled potatoes in the fridge and cream of mushroom instead of cream of chicken. It turned out really good. Good recipe!

  2. This sounds yummy! Any suggestions on making it without the canned cream soup? We don’t typically eat canned soups.

    • Drizzle Reply

      Hi Melanie, you could add in some heavy cream and maybe a little corn starch to help thicken it up.

  3. Judy Traynoff Reply

    My new favorite! Made this last week snd it is delicious! Thank you for all of the great recipes you post!

    • Drizzle Reply

      You are very welcome Judy, so glad you enjoyed it 🙂

  4. Your nutritional info does not have any sodium and I see there is 750 g in the soup. Wrong soup? It says fat free.

    • Drizzle Reply

      Hi, I have updated to include the sodium, it is not something I typically post when listing the numbers.. In most cases, if you enter these numbers into a WW app calculator you won’t necessarily get the right point count as we all have different 0PP foods and these numbers include all ingredients used.

  5. Thank you. Am making this now, it smells delicious! Your recipes are wonderful!

Write A Comment

Recipe Rating