Slow Cooker Potato Corn Chowder Directions:
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Add the potato chunks and frozen corn to the bottom of a 5–6 quart slow cooker.
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Pour in the condensed cream of potato soup and chicken broth, stirring gently until combined and the potatoes are mostly submerged.
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Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are tender but still hold their shape.
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Stir in the heavy cream, then season with salt and black pepper to taste.
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For a thicker chowder while keeping a chunky texture, gently mash a small portion of the potatoes directly in the slow cooker.
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Cover and cook on LOW for an additional 15–20 minutes until heated through and slightly thickened.
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Ladle into bowls and add optional toppings if desired. Serve warm.
WW Points Calculation
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Potatoes, 2 lb: 0.00
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Frozen corn kernels, 16 oz: 4.00
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Condensed cream of potato soup, 10.5 oz: 10.00
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Low-sodium chicken broth, 4 cups: 0.00
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Heavy cream, 1 cup: 24.00
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Salt and black pepper: 0.00
Points Information:
Total Points: 38.00
Servings: 6 servings, about 1 1/2 cups each
Points per serving: 6.33
Nutrition Information
Calories: 390
Fat: 22 g
Protein: 9 g
Carbohydrates: 42 g
Sugar: 6 g
Sodium: 780 mg
I'm waiting for your comments! Enjoy!
