This delicious WW Sweet Potato Corn Chowder is just what you need for your next easy weeknight meal! It’s so delicious, and the best part is that it’s only 1 WW point per serving.

This chowder offers a fun twist on classic corn chowder. It is naturally thickened with sweet potatoes and russet potatoes that provide a delightful heartiness and pair wonderfully with the corn pieces. The sweet potato also gives the chowder such a pleasant color! This chowder also has hints of onion and jalapeno. We finish it off with some milk and yogurt to give it a nice creaminess. Since we’re using fat-free milk and nonfat yogurt, it keeps the points very low.

You can serve this lovely chowder with a side salad or a sandwich. Other ideas are serving it with garlic bread or biscuits or even smoked sausages or salmon. Or, you can top it with bacon bits to spruce it up! Honestly, there are so many options. And if you’re looking for other chowders, stews, or soups to keep you warm during winter, don’t forget to check out my soup recipe collection for more ideas.

slow cooker with chowder
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Why You Should Try This Recipe

  • It’s low-effort! All you have to do is throw the ingredients in the slow cooker and let it do the work before blending and finishing the soup.
  • It’s perfect for chilly weather. This is such a comforting chowder; the entire family will love it. It’s a wonderful warm meal to enjoy during cold weather.
  • It’s great for meal prep. Make this chowder at the beginning of the week, and then it’ll be ready to go whenever you need a quick meal to heat up.

Recipe Overview

  • Serving Size: 475g
  • Number of Servings: 6
  • Time to Cook: 3-4 hours
  • WW Points Per Recipe: 1 WW point per serving (Click here to view the recipe in the WW app. WW login is required)

Ingredients in Weight Watchers Sweet Potato Corn Chowder

  • 2 large Sweet potatoes, peeled and diced
  • 1 large Russet potato, peeled and diced
  • 1 Jalapeno, finely diced
  • 3 ¼ cups Corn, fresh or frozen & thawed
  • 2 tbsp Garlic, minced
  • 4 cups Vegetable broth, low-sodium
  • To taste Italian seasoning
  • To taste Chili powder
  • 2/3 cup Nonfat plain Greek yogurt
  • 1/3 cup Fat-free milk
  • 1 tbsp White wine vinegar
  • salt and pepper, as needed
  • ¼ cup Green onions or scallions, chopped
Ingredients to make corn chowder with sweet potatoes

Instructions for making Weight Watchers Sweet Potato Corn Chowder

  1. As preparation, chop the potatoes, sweet potatoes, garlic, onion, and green onions.

2. Add the sweet potatoes, potatoes, onion, garlic, ½ of the jalapeno, seasonings, 2 cups of corn, and the broth to the slow cooker. Gently mix to ensure everything is covered by the liquid (if not, add more stock or add water).

slow cooker with vegetables

3. Cover and cook on high for about 3 hours or until the sweet potatoes and potatoes are fork-tender.

4. Use an immersion blender to partially blend the soup, leaving some chunks of sweet potato and blending to your desired consistency. Combine the milk and yogurt with vinegar, then stir them in. Add the remaining 1 ¼ cups of corn as well.

5. Adjust seasonings as needed. Mix in the remaining diced jalapeno or use it as a garnish. Top with green onion before serving.

Corn chowder in a bowl

Variations and Substitutions

  • Lower the Points: If you want this to be zero points, you can always separate it into more servings and enjoy it in a smaller portion.
  • Splurge Version: Add bacon bits or use sour cream instead of yogurt. You can also use heavy cream instead of milk.
  • Sweet Potato Corn Chowder with Coconut Milk: You can replace the milk with coconut milk for an extra creamy flavor and texture.
  • Other Add-Ins: Feel free to add other veggies, such as chopped celery, leeks, or bell peppers. You can also add diced poblano peppers or use avocado as a garnish.
  • Broth Type: You can use chicken or beef stock if you would like a heartier flavor.
  • White Sweet Potatoes: You can replace the sweet potatoes with ones that have white flesh. Just keep in mind the chowder will have a different color.

Tips and Tricks for Making Weight Watchers Sweet Potato Corn Chowder

  • This recipe is very forgiving. If the chowder is too thick, you can simply add more broth to thin it out. You can also add more milk or yogurt if you would like it to be creamier.
  • Make sure the vegetables are covered by the liquid when cooking it. It is okay if a few diced vegetable pieces are sticking out above the liquid, but you want it mostly submerged.
  • If you don’t have an immersion blender, you can transfer part of the soup to a regular blender and carefully blend it with a vent open for steam to escape.
  • Make sure to cut all of the potatoes and sweet potatoes into diced pieces that are about the same size so they cook evenly.
  • Don’t forget to season the soup! A lot of its flavor comes from the seasonings, so add some before and after cooking.
No ratings yet

Sweet Potato Corn Chowder

Servings: 6 people
Prep: 20 minutes
Cook: 3 hours
Total: 3 hours 30 minutes
Corn chowder in a bowl
Corn chowder with sweet potatoes, onions, jalapenos, and potatoes.

Ingredients 

  • 2 large Sweet potatoes, peeled and diced
  • 1 large Russet potato, peeled and diced
  • 1 Jalapeno, finely diced
  • 3 ¼ cups Corn, fresh or frozen&thawed
  • 2 tbsp Garlic, minced
  • 4 cups Vegetable broth, low-sodium
  • To taste Italian seasoning
  • To taste Chili powder
  • 2/3 cup Nonfat plain Greek yogurt
  • 1/3 cup Fat-free milk
  • 1 tbsp White wine vinegar
  • ¼ cup Green onions or scallions, chopped
  • to taste Salt and pepper

Instructions 

  • As preparation, chop the potatoes, sweet potatoes, garlic, jalapeno, onion, and green onions.
  • Add the sweet potatoes, potatoes, onion, garlic, ½ of the jalapeno, 2 cups of corn, seasonings, and the broth to the slow cooker. Gently mix to ensure everything is covered by the liquid (if not, add more stock or add water so it's mostly covered with just a few pieces poking out).
  • Cover and cook on high for about 3 hours or until the sweet potatoes and potatoes are fork-tender. Optionally, stir the ingredients halfway through cooking.
  • Use an immersion blender to partially blend the soup, leaving some chunks of sweet potatoes and blending to your desired consistency. Combine the milk and yogurt with the vinegar, then stir them in. Add the remaining 1 ¼ cups of corn as well. If needed, thin out the soup with another splash of broth.
  • Adjust seasonings as needed. Mix in the leftover diced jalapeno or use it as a garnish. Top with green onion before serving.

Notes

1 WW point per serving when divided into 6 even servings.

Nutrition

Serving: 475gCalories: 230kcalCarbohydrates: 47gProtein: 14gFat: 1.5gSaturated Fat: 0.4gCholesterol: 2.5mgSodium: 179mgPotassium: 928mgFiber: 5.3gSugar: 10gCalcium: 102mgIron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main meals/Appetizers, Soup, Soups
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

Cod Chowder

Chicken Potato Corn Chowder

WW Corn Chowder

About Courtney Yost

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating