Chicken Potato & Corn Chowder Recipe

Introduction:

Finding hearty and satisfying meals that align with the program can be a game-changer for those on a weight loss journey. This Chicken, Potato, and Corn Chowder is not only delicious and comforting but also fits seamlessly into the W-W framework. Packed with wholesome ingredients and bold flavors, this chowder provides a comforting option for those seeking a filling and nutritious meal.

INGREDIENTS:

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

INSTRUCTIONS:

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.