This Creamy Chicken Corn Chowder is loaded with potatoes, chicken and corn. And it’s still low in points!
There are 2 cups per serving and it’s only 2 points for purple, 4 points for blue and 7 points for green.
I’d say that’s pretty good for something that’s delicious and filling.
I chose to top mine with a little reduced-fat cheese, center cut bacon and chives. If you want to add that make sure to add the extra points. For me it was totally worth it.
It’s been pretty cold here in Michigan. I think a nice hearty soup like this Creamy Chicken Corn Chowder is the perfect thing to warm me up.
Plus it’s pretty easy to make and ready in about 30 minutes.
I started to get the chowder ready by chopping up the vegetables – potatoes, celery and onion.
To make this recipe even easier I bought a cooked rotisserie chicken from the grocery store. I used just the chicken breasts.
When I had all of my ingredients ready I melted 1 teaspoon of light butter in a large pot. Then I added the celery and onion.
You’ll want to let that cook for a couple of minutes then add your minced garlic. Stir for about 30 seconds then add the flour.
It might seem like there’s a lot of flour compared to the celery and onion but it will be ok.
Very slowly start adding in the chicken broth, stirring while you add it. This is very important because you don’t want any clumps of flour.
Next I added the chicken, corn, potatoes, Italian seasoning, salt and pepper.
You want to let the chowder simmer for about 20 minutes, or until the potatoes are cooked all the way through.
Once the Creamy Chicken Corn Chowder was done cooking I added 1/4 cup of fat free half and half.
Here are some more delicious soup recipes you can try:
Yield: 4 servings (2 cups per serving – 2 points per serving for purple, 4 points for blue, 7 points for green)
- 1/2 onion, chopped
- 2 ribs celery, chopped
- 1 teaspoon light butter
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 4 cups fat free chicken broth
- 1 cup corn (I used frozen corn that I let thaw)
- 2 cooked chicken breasts, cut into bite size pieces
- 2 potatoes, chopped
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup fat free half and half
Melt the light butter in a large pot. Add the celery and onion. Cook for 4 minutes then add the garlic. Cook an additional 30 seconds while stirring so the garlic doesn't burn.
Add the flour and stir. Slowly add the chicken broth while stirring. Then add the chicken, corn, potatoes, Italian seasoning, salt and pepper.
Bring the chowder to a simmer then cook for 20 minutes or until the potatoes are cooked through. Stir occasionally during the 20 minutes.
Add the half and half then serve.
Add reduced-fat cheddar cheese, bacon and/or green onions to the chowder. If you add these toppings make sure to include it in the points.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!