Craving a hearty, creamy soup that's also kind on your Weight Watchers points? This Chicken Corn Chowder Soup is just what you need! With a rich blend of tender chicken, sweet corn, and flavorful spices, it’s the ultimate comfort food for any season. By making a few simple swaps, this recipe remains indulgent and satisfying, yet light on points. Ideal for a cozy family dinner or meal prep, this chowder will quickly become a favorite in your recipe rotation.
The best part? It comes together in under an hour, making it an ideal choice for those busy days when you want a nourishing meal without spending hours in the kitchen. Plus, it's a Weight Watchers-friendly recipe, so you can enjoy it guilt-free!
Cook the Bacon: Start by crisping up the bacon in a large pot, then set it aside.
Sauté the Vegetables: Using the bacon grease and butter, sauté the onions, red pepper, and jalapeno until they are soft and fragrant.
Make the Base: Stir in the flour and spices, then gradually whisk in the chicken broth, milk, and cream.
Simmer: Add the diced potatoes, chicken, and corn, then bring the soup to a boil and simmer until the potatoes are tender and the chicken is cooked through.
Blend & Serve: Partially blend the soup for a creamy texture, then return the chicken to the pot, add the bacon, and serve with your favorite toppings.
Storage & Serving Suggestions
Storing Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if the soup thickens too much.
Serving Suggestions: Serve this chowder with a fresh side salad or crusty bread for a complete meal. It's also perfect on its own for a lighter option.
Tips & FAQs
1. Can I make this chowder gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend designed for thickening soups.
2. What can I use instead of heavy cream for a lighter version?
You can replace the heavy cream with half-and-half or use more whole milk for a lighter soup, though the texture may be slightly less rich.
3. Can I use a different type of potato?
Yes, russet or red potatoes will work well in this recipe, though they may have a slightly different texture.
4. How can I make this soup spicier?
To add more heat, keep the seeds in the jalapeno, add more jalapeno, or include a pinch of cayenne pepper.
5. Can I make this soup in advance?
Absolutely! This chowder tastes even better the next day as the flavors meld together. Just reheat it gently before serving.
This Weight Watchers Chicken Corn Chowder is a deliciously creamy soup bursting with the vibrant flavors of summer corn, tender chicken, and a blend of spices. Perfect for a quick family meal that’s both satisfying and healthy.
Ingredients
6<200g Turkey Bacon strips (cut into pieces (or ¼ cup bacon bits))
3tablespoons Unsalted Light Butter (42 g)
1medium Yellow Onion (140 g)
1medium Red Pepper (140 g)
1tablespoon Jalapeno (diced, seeds and ribs removed.)
0.5tablespoon Garlic (minced)
0.25cup All-Purpose Flour (30 g)
1teaspoon Table Salt (plus more to taste.)
0.75teaspoon Ground Black Pepper (for seasoning.)
0.75teaspoon Smoked Paprika (adds a smoky depth.)
0.5teaspoon Dry Ground Mustard (adds a subtle tang.)
4cups Chicken Broth (946 ml)
1cup Water or Additional Chicken Broth (236 ml)
1cup Unsweetened Almond Milk (236 ml)
1cup Half-and-Half cream (236 ml)
1lb Gold Potatoes (diced into 1” cubes, no need to peel)
1lb Chicken Breast (453 g)
2.5cups Sweet Corn (275 g)
Instructions
Cook Turkey Bacon: Place turkey bacon pieces in a large pot or Dutch oven. Cook over medium heat until crisp. Remove and set aside. (If using bacon bits, add them later as a topping).
Prepare Vegetables: In the same pot, add light butter or buttery spread. Once melted, add diced onion, red pepper, and jalapeno. Cook until softened, about 5 minutes.
Add Garlic and Flour: Stir in minced garlic and cook until fragrant. Sprinkle in whole wheat flour (or cornstarch) and cook for another 30 seconds to lightly toast.
Add Spices and Liquids: Stir in salt, black pepper, smoked paprika, and dry ground mustard. Gradually whisk in chicken broth, almond milk, and half-and-half (if using). Bring to a boil.
Cook the Soup: Add diced potatoes and chicken breast. Simmer until potatoes are tender and chicken is cooked through. Remove chicken, shred or dice, and return to the pot.
Blend Soup: Use an immersion blender to puree about half of the soup, or carefully transfer to a blender in batches. Return pureed soup to the pot. Stir in the reserved bacon or bacon bits.
Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm with your choice of optional toppings.
Nutrition Facts
Servings 6
Amount Per Serving
Calories290kcal
% Daily Value *
Total Fat10g16%
Saturated Fat4g20%
Cholesterol80mg27%
Sodium900mg38%
Potassium750mg22%
Total Carbohydrate31g11%
Dietary Fiber4g16%
Sugars6g
Protein26g52%
Vitamin A 320 IU
Vitamin C 20 mg
Calcium 150 mg
Iron 2.5 mg
Vitamin D 80 IU
Folate 50 mcg
Vitamin B12 1 mcg
Points per serving 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This Chicken Corn Chowder has become a staple in my household, especially during the summer when fresh corn is at its peak. It's a comforting yet light dish that I love making for my family. The blend of flavors is just right, and it's versatile enough to adjust to your tastes or dietary needs. Plus, it's quick and easy—perfect for those busy weeknights!
Hi, I'm Kristy Cook, A passionate food enthusiast and recipe creator. I love crafting delicious, healthy meals that are both nutritious and easy to prepare. My goal is to inspire you to embrace wholesome cooking in your everyday life, making it simple and enjoyable.
