Chicken Potato Corn Chowder

Soups and stews have my heart in the winter! If you’re in a cold or chilly climate in the fall and winter, you know the magic of a warming, hearty bowl of soup for lunch or dinner. This chicken potato corn chowder is full of delicious ingredients and it’s very easy to make. Just pop everything in the crockpot and you are good to go! 

A mixture of vegetables, potatoes, and chicken makes this soup a well-balanced, hearty meal. It’s also freezer-friendly, so it’s a great recipe to stock your freezer with. When you need a quick cup of soup to warm you up, just pull it out and heat it until steaming. A healthy weeknight dinner doesn’t get easier than that! 

Three reasons why you need to make this recipe!

It’s low in Weight Watchers points, so it’s very diet-friendly. 

While this chicken potato corn chowder is diet-friendly, it’s still packed with flavor. The abundance of zero point ingredients keeps this soup filling, but just one point per cup. 

It’s easy to change up based on your personal preference. 

See the tips and tricks below for more info, but essentially, use your favorite zero point vegetables. Don’t be afraid of getting creative with this soup – it’s foolproof. 

Chicken Potato Corn Chowder is a great “use up what you have” recipe.

You can use leftover rotisserie chicken, leftover Thanksgiving turkey, or any veggies you have on hand that need to go. Make this at the end of the week when you just have random items leftover in your fridge that need to be used before they go bad. 

Ingredients you need to make Chicken Potato Corn Chowder: 

• 2 cups shredded, cooked chicken
• 2 cups potatoes, peeled and diced
• ¼ cup diced red onion
• ½ 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 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon paprika 

How to make Chicken Potato Corn Chowder  (step by step): 

1. If you don’t have chicken already cooked, use the crockpot to get the chicken you need for this recipe. Add chicken breasts with some chicken broth to a crockpot, and cook on high for 3-4 hours. After 3-4 hours it will shred nicely with a couple of forks.
2. Peel and chop the potatoes and carrots. Dice the celery and red onion.
3. Add all of the vegetables, potatoes, and chicken to the crockpot. Pour in the broth and low-fat cream of chicken soup, then stir in the seasonings. Mix it well and cook on high for 3-4 hours or low for 7-8 hours.
4. When there are 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 without having to add any milk or cheese. This recipe makes 8- 1 cup servings.

Makes 8 (1 cup) servings. Nutrition info for 1 cup: Calories 209,  Fat 4 g, Saturated fat .12 g,  Carbs 29 g,  Fiber 3 g, Sugars 3 g, Sodium 529 mg, Protein 19 g. 

WW Points 

• Shredded, cooked chicken 0 points 
• Potatoes, peeled and diced 5 points 
• Diced red onion 0 points
• Carrots peeled and diced 0 points
• Celery stalks diced 0 points
• Frozen corn 0 points 
• Garlic cloves minced 0 points
• Chicken broth 1 points 
• Low fat Campbell’s cream of chicken soup 5 points
• Dried oregano 0 points
• Salt, Pepper, and Paprika 0 points

1 point per cup of soup based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 1-5 depending on your 0PP foods

Green Smart Points- 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 

Different ways to change up this recipe: 

• Feel free to change up the vegetables. You can add peppers, zucchini, and mushrooms, or anything like that! 
• You could use a store-bought rotisserie chicken if you are short on time.

Tips and Tricks for Making Chicken Potato Corn Chowder: 

• If you can’t find the cream of chicken soup, any cream of soup will work. There are several flavor options such as 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. Use it to stock the freezer for easy prepped meals in the future. 
• Store the chowder in a sealed container in the fridge for up to 3 days. It will freeze well. To reheat from frozen, let it thaw on the counter for a few hours, and then heat it 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. I suggest broth so that it doesn’t dilute the flavor. 

Similar recipes you’ll enjoy: 

• Slow Cooker Beef and Barley Soup
• Slow Cooker Cabbage Roll Soup
• Chicken Bacon Ranch Bubble-Up