There is nothing better to eat on a cold winter’s day than soup. And this healthy version of the Pioneer Woman’s Chicken Corn Chowder will not disappoint. Perfect for lunch, dinner, snack, 2nd dinner or whatever, this is pure comfort in a bowl!
This Chicken Corn Chowder is not a broth based soup. It is thick, creamy and delicious since it has potatoes, corn and half and half as ingredients. With my healthy version, you got a hearty stick-to-your-ribs meal that will keep you full and it is way healthier for you that the Pioneer Woman’s version.
And now with the new WW Points for 2022, this hearty soup is low in WW Points too.
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What Ingredients Do I Need to Make a Healthy Version of the Pioneer Woman’s Chicken Corn Chowder?
4 Slices of Center Cut Bacon
3 Stalks of Celery, Chopped
1 Red Bell Pepper, Chopped
1 Large Onion, Chopped
3 Cloves of Garlic, Minced
1/3 Cup of All Purpose Flour
6 Cups of Fat Free Chicken Broth or Bone Broth
2 Medium Russet Potatoes, Peeled and Chopped Small
4 Cups of Frozen Sweet Corn (Defrosted)
4 Cups of Shredded Cooked Chicken Breast
1 Cup of Fat Free Half and Half
Salt/Pepper to Taste
Fresh Chives, Snipped (Optional)
Vegetable Cooking Spray
How to Cook the Pioneer Woman’s Chicken Corn Chowder Healthier
- Spray a Dutch Oven with vegetable cooking spray. Over medium heat, add bacon slices to the Dutch Oven and cook until crisp. Transfer bacon to a paper towel lined plate. Add the celery, pepper, onion and garlic to the Dutch Oven and cook over medium heat while stirring until softened – about 5 minutes.
- Add the flour to the vegetables in the Dutch Oven and stir into the vegetables for 1 minute.
- Add in the fat free chicken broth or the bone broth.
- Now add in the potatoes and reduce heat to low and simmer. Add in salt and pepper to taste too.
- Cook until the potatoes can be pierced with a fork – do not overcook! This should take about 8 to 10 minutes.
- Add in the corn, chicken and fat free half and half. Let simmer until thickened about 10 minutes. Stir often.
- Crumble the bacon into pieces.
- This makes 6 good sized bowls. Fill 6 bowls with the chowder and divide the bacon pieces evenly among 6 bowls. Add in chives if using too.
- On the NEW! WW 2022 Points Plan, each serving is 5 Points. Enjoy!
RELATED: WW Instant Pot Chicken Noodle Soup
- 4 Slices of Center Cut Bacon
- 3 Stalks of Celery, Chopped
- 1 Red Bell Pepper, Chopped
- 1 Large Onion, Chopped
- 3 Cloves of Garlic, Minced
- ⅓ Cup of All Purpose Flour
- 6 Cups of Fat Free Chicken Broth or Bone Broth
- 2 Medium Russet Potatoes, Peeled and Chopped Small
- 4 Cups of Frozen Sweet Corn (Defrosted)
- 4 Cups of Shredded Cooked Chicken Breast
- 1 Cup of Fat Free Half and Half
- Salt/Pepper to Taste
- Fresh Chives, Snipped (Optional)
- Vegetable Cooking Spray
- Spray a Dutch Oven with vegetable cooking spray. Over medium heat, add bacon slices to the Dutch Oven and cook until crisp. Transfer bacon to a paper towel lined plate. Add the celery, pepper, onion and garlic to the Dutch Oven and cook over medium heat while stirring until softened - about 5 minutes.
- Add the flour to the vegetables in the Dutch Oven and stir into the vegetables for 1 minute.
- Add in the fat free chicken broth or the bone broth.
- Now add in the potatoes and reduce heat to low and simmer. Add in salt and pepper to taste too.
- Cook until the potatoes can be pierced with a fork - do not overcook! This should take about 8 to 10 minutes.
- Add in the corn, chicken and fat free half and half. Let simmer until thickened about 10 minutes. Stir often.
- Crumble the bacon into pieces.
- This makes 6 good sized bowls. Fill 6 bowls with the chowder and divide the bacon pieces evenly among 6 bowls. Add in chives if using too.
- On the NEW! WW 2022 Points Plan, each serving is 5 Points. Enjoy!