Weight Watchers Recipes

Chicken Potato & Corn Chowder

In the realm of culinary excellence, the Chicken, Potato, and Corn Chowder stands as a testament to the artistry of comfort food elevated to gourmet heights. This rich and hearty concoction seamlessly marries tender chicken, wholesome potatoes, and golden corn kernels, resulting in a symphony of flavors that dance on the palate.

A Symphony of Ingredients: Crafting Culinary Excellence

The foundation of this gastronomic masterpiece begins with succulent, shredded chicken breasts, providing a protein-rich base. Accompanying this is an ensemble of impeccably diced potatoes, carrots, and celery, each playing a crucial role in enhancing the texture and depth of the chowder. The medley is further enriched with the addition of sweet corn kernels, infusing the dish with bursts of natural sweetness.

The Elegance of Seasoning: A Medley of Herbs and Spices

To elevate the flavor profile, a carefully curated blend of dried thyme, rosemary, and oregano is introduced, imparting a fragrant and aromatic essence to the chowder. A subtle kick of black pepper and the optional cayenne pepper add a nuanced heat, ensuring a balanced and nuanced taste experience.

The Art of Roux: Achieving Creamy Perfection

A luscious, velvety texture is achieved through the addition of a roux, where a blend of butter and flour is artfully combined to form the foundation for a creamy consistency. This roux serves as the canvas upon which the other ingredients harmonize, creating a luxurious and indulgent base.

Simmering Harmony: Uniting Flavors in Culinary Symphony

As the chowder simmers to perfection, the ingredients meld together, allowing the flavors to intertwine and create a tapestry of taste. The infusion of a carefully crafted chicken broth, along with the gradual addition of warm milk and heavy cream, imparts a depth and richness that distinguishes this chowder from the ordinary.

Presentation and Garnish: A Feast for the Eyes

In the final act, this gourmet creation is presented with a garnish of fresh, chopped parsley, adding a burst of vibrant color and a hint of herbaceous freshness. The result is not merely a meal but a culinary masterpiece that tantalizes the taste buds and soothes the soul.

Conclusion: A Culinary Journey Worth Undertaking

In every steaming bowl of Chicken, Potato, and Corn Chowder, one can savor the culmination of culinary expertise and a passion for exquisite taste. This gourmet masterpiece transcends the ordinary, offering a sensory journey that delights the palate and leaves a lasting impression. Elevate your dining experience with this symphony of flavors—a true celebration of comfort and sophistication in every spoonful.

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Chicken Potato & Corn Chowder


  • 1 pound (about 450g) boneless, skinless chicken breasts, cooked and shredded
  • 4 cups chicken broth
  • 4 cups potatoes, peeled and diced
  • 1 cup onion, finely chopped
  • 1 cup celery, chopped
  • 1 cup carrots, diced
  • 2 cups corn kernels (fresh or frozen)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for some heat)
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter
  • Salt to taste
  • Fresh parsley, chopped (for garnish)


  1. In a large pot, melt the butter over medium heat. Add the chopped onions, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add minced garlic, dried thyme, dried rosemary, dried oregano, black pepper, and cayenne pepper (if using). Stir and cook for another 1-2 minutes until fragrant.
  3. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2-3 minutes to remove the raw taste of the flour.
  4. Gradually whisk in the chicken broth, making sure to smooth out any lumps from the flour. Add the diced potatoes to the pot.
  5. Bring the mixture to a simmer and let it cook for about 10-15 minutes or until the potatoes are tender.
  6. Add the shredded chicken and corn to the pot. Stir well.
  7. In a separate saucepan, heat the milk and heavy cream until it’s warm but not boiling. Gradually pour the warm milk mixture into the chowder, stirring continuously.
  8. Allow the chowder to simmer for an additional 10-15 minutes, allowing the flavors to meld and the soup to thicken.
  9. Season with salt to taste. Adjust the seasonings if necessary.
  10. Serve the chicken, potato, and corn chowder hot, garnished with chopped fresh parsley.

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