This chunky, creamy chowder recipe is a bowl full of comfort, packed with chicken and veggies in a rich sauce! It's ideal for calorie counting or slimming plans like Weight Watchers.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Chowder is a creamy recipe that’s popular in New England, USA. Inspired by the American dish, we wanted to create our own version (without the seafood) and with way less calories! Our chowder recipe uses lots of vegetables and chicken to make a hearty, filling soup that’s slimming friendly.
Traditionally chowder would use cream, so we’ve used a combination of skimmed milk and low fat cream cheese instead – it’s still deliciously rich and creamy. It’s the perfect go-to recipe if you need warming up or you’re feeling a little under the weather. Garnish with chives and serve with warm, crusty bread – it’s so comforting!
What diets is this Chicken Chowder suitable for?
Chicken Chowder can be enjoyed on gluten free diets, as long as you substitute the chicken stock cube for a suitable alternative.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
How Weight Watchers friendly is this Chicken Chowder recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make Chicken Chowder?
There’s nothing but simple ingredients in this Chicken Chowder recipe! A large saucepan with a lid is one bit of kitchen equipment that would make cooking it easier.
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Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes.
Add the chicken and bacon and cook for 4 – 5 minutes to seal on all sides.
Add the potatoes, leek, celery, chicken stock, milk, sweetcorn and bay leaf. Season to taste with salt and black pepper.
Cover and simmer over a low heat for about 30 minutes until the potatoes are soft but remain chunky.
Remove from the heat and stir in the cream cheese until completely dissolved. Season with salt and pepper.
Sprinkle with chopped chives and serve with some crusty bread of your choice.
What could I serve with this Chicken Chowder?
Our Chicken Chowder is really filling and a meal in itself, but also works really well when served with any of the following accompaniments:
How do you know when Chicken Chowder is cooked?
You should cook this Chicken Chowder until the chicken is cooked through and no pinkness remains. This will take around 30 minutes simmering at a low heat.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Chicken Chowder in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken Chowder in the fridge for approximately 3 days or so.
Can I freeze Chicken Chowder?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Chicken Chowder?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and then reheat in a covered saucepan over a low heat for roughly 10 minutes until piping hot throughout.
To use a microwave, allow to defrost and heat up in a bowl loosely covered with cling film for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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This chunky, creamy chowder recipe is a bowl full of comfort, packed with chicken and veggies in a rich sauce! Great for calorie counting.
- KCals 255
- Carbs 32G
- Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes.
- Add the chicken and bacon and cook for 4-5 minutes to seal on all sides.
- Add the potatoes, leek, celery, chicken stock, milk, sweetcorn and bay leaf. Season to taste with salt and black pepper.
- Cover and simmer over a low heat for about 30 minutes until the potatoes are soft but remain chunky.
- Remove from the heat and stir in the cream cheese until completely dissolved. Season with salt and pepper.
- Sprinkle with chopped chives and serve with some crusty bread of your choice.
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