Easy WeightWatchers Crock Pot Corn Chowder Recipe
I adapted this easy crock pot corn chowder from my mom's old corn chowder recipe she made when we were growing up.
Servings: 6
Ingredients
- 1 small onion (1/2 cup diced)
- 2 cups diced raw potatoes
- 1 teaspoon seasoned salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1 cup water
- 2 cans (15 ounces) each cream style corn
- 1/4 cup real bacon bits (optional)
- 1 can (12 ounces) evaporated fat-free milk
Instructions
- Ideal Slow Cooker Size: 3- to 4-Quart.
- Grease the inside of the slow cooker.
- Combine all the ingredients except the evaporated milk in the slow cooker.
- Cover and cook on LOW for 4 to 6 hours, or until the potatoes and onions are tender.
- Add the milk and stir well to combine. Cover and cook on HIGH for 1 hour, and then turn to WARM until ready to serve.
How To Cook This Chowder in the Instant Pot
- Sauté the Onions (Optional): Turn on the Instant Pot and select the 'Sauté' function. Add a small amount of oil or cooking spray. Once hot, add the chopped onions and sauté until translucent, about 3–5 minutes. (This step enhances flavor but can be skipped to simplify the recipe.)
- Add Remaining Ingredients (Except Optional Bacon Bits and Evaporated Milk): Add the diced potatoes, corn and water to the Instant Pot. Season with salt and pepper to taste.
- Pressure Cook: Secure the Instant Pot lid and ensure the valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' function and set the timer for 10 minutes.
- Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. After 10 minutes, carefully turn the valve to 'Venting' to release any remaining pressure.
- Add Milk and Blend: Open the lid and stir in the evaporated milk. For a creamier texture, use an immersion blender to blend a portion of the soup until desired consistency is reached. Alternatively, transfer a portion of the soup to a regular blender, blend until smooth, and return it to the pot.
Notes
Serving size: 1 cup
WW Points: 5
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Adding extra protein and flavor to your Weight Watchers Crock Pot Corn Chowder is a great idea, as it can make the dish more satisfying and delicious. Here are some suggestions for protein and flavor additions:
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Adding extra protein and flavor to your Weight Watchers Crock Pot Corn Chowder is a great idea, as it can make the dish more satisfying and delicious. Here are some suggestions for protein and flavor additions:
- Cooked chicken breast - If I want to make this chowder extra hearty, I stir in diced or shredded cooked chicken breast. It blends right into the creamy base and adds lean protein without changing the flavor too much.
- Shrimp, salmon, or tun -For a seafood twist, I sometimes add peeled shrimp during the last 30 minutes of slow cooking. Salmon or canned tuna also work well and give the chowder a coastal, chowder-house style flavor.
- Cubed tofu - For a plant-based protein, small cubes of firm tofu melt right into the chowder and take on its flavor. It is a great way to keep the recipe vegetarian without losing protein.
- Lean diced ham - A little lean ham adds a smoky, savory note that pairs beautifully with sweet corn. I add it at the beginning so the flavor infuses into the broth.
- Fresh herbs - Fresh parsley, chives, thyme, or green onions stirred in at the end brighten the flavor and bring a fresh finishing touch. Thyme especially works well with cream-style corn.
- Hot sauce or red pepper flakes - If I want a little kick, a few dashes of hot sauce or a pinch of red pepper flakes or cayenne pepper instantly wake up the chowder without overpowering it.
- Chopped spinach or kale- Stirring in baby spinach or finely chopped kale during the last few minutes adds color, nutrients, and a little extra body. The greens wilt quickly and blend right in.
- Shredded Parmesan or cheddar cheese - A small sprinkle of cheese on top melts into the hot chowder and adds richness. Parmesan adds a salty, savory finish, while cheddar makes it taste extra rich.
- Smoked paprika - When I want smoky flavor without adding bacon, I use smoked paprika. A small pinch gives the chowder a warm, smoky depth that feels very comforting.
- Extra vegetables - If I want to bulk up the chowder, I often add chopped celery, carrots, or bell peppers. They cook down nicely in the slow cooker and add more texture and sweetness.
- Cornstarch slurry - For a thicker chowder, I mix 1 tablespoon cornstarch with the milk before adding it to the chowder. It thickens gently and gives the chowder a creamier feel.
Recipe Notes
I sometimes like to cook the onions in the microwave for 1 to 2 minutes, to soften them before adding to the crock pot. I think they turn out sweeter that way. It's is easier to me than sauteeing them on the stove. Of course if you are using the Instant Pot either as a pressure cooker or slow cooker it is easier. I used raw fresh potatoes but frozen cubed potatoes or hash browns are an easy alternative to chopping.Nutrition
Serving: 1cup | Calories: 214kcal | Carbohydrates: 39g | Protein: 7.8g | Fat: 1.6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 17mg | Sodium: 1037mg | Potassium: 536mg | Fiber: 4g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 21mg | Calcium: 35mg | Iron: 1mg