Corn and Potato Chowder Recipe

Corn and Potato Chowder Directions:

Add the frozen diced hash brown potatoes and drained corn to a 6-quart slow cooker, spreading evenly.
Pour in the broth and add the condensed cream soup. Stir until mostly combined.
Cover and cook on LOW for 7 hours or on HIGH for 3.5 hours, until potatoes are very tender and the chowder has thickened.
Add the shredded cheddar cheese, stir until fully melted and smooth, and cook uncovered for 15 minutes.
Ladle into bowls and serve hot.

WW Points Calculation

Frozen diced hash brown potatoes, 3 cups (0.00 points)
Canned corn, 2 cans (0.00 points)
Chicken broth, 4 cups (0.00 points)
Campbell’s 98% Fat Free Cream of Celery Soup, 1 can (5.00 points)
Reduced-fat cheddar cheese, 1 cup (16.00 points)

Points Information:
Total Points: 21.00
Servings: 6 servings, approximately 1 1/4 cups per serving
Points per serving: 3.50

Nutrition Information

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This chowder comes together slowly, filling the kitchen with a comforting, cozy aroma. The texture is creamy with soft potato bites and bursts of sweet corn in every spoonful. Perfect for family dinners when you want something warm, familiar, and satisfying.