Weight Watchers Slow Cooker Potato Chowder Recipe
Weight Watchers Slow Cooker Potato Chowder Recipe. This dish is a fantastic choice for both lunch and dinner, bringing a lot of flavor to your table without any hassle.
What’s great about this chowder is how easy it is to make. You just need a few basic ingredients like potatoes, carrots, leek, and garlic. Toss them into your Crock Pot with some chicken broth, barley, and a few spices. Don’t forget the Canadian bacon for that extra zing!
The magic happens in the slow cooker, where everything simmers to perfection. It’s a hands-off, fuss-free process.
A mouth-watering Potato Chowder that’s not only easy to make but also low in fat. It’s the kind of meal that takes minimal effort but delivers maximum taste.
Whether you’re in need of a cozy lunch or looking to add a yummy side to your dinner, this chowder’s got you covered. Just set it, forget it, and enjoy the delicious results!
Weight Watchers Points
2 Points (2022/2024 Plan)
MyWW Points: 2 Blue Plan and 5 Green Plan
2 WW Freestyle Points and 5 Smart Points
Tips and Tricks
Preparing Vegetables
Cut the potatoes and Canadian bacon into uniform pieces. This ensures they cook evenly and blend well with the other ingredients.
Using Fresh Herbs
If you have fresh thyme, use it instead of dried thyme. Fresh herbs can provide a brighter and more vibrant flavor to your soup.
Adding Barley
Rinse the pearl barley under cold water before adding it to the slow cooker. This removes any excess starch and helps it cook more evenly.
Layering Ingredients
Place the potatoes at the bottom of the slow cooker, followed by the carrots, leeks, and garlic. This layering helps ensure the harder vegetables cook properly.
Cooking Time
For best results, cook the soup on low for the full 6 hours. Cooking on high may lead to unevenly cooked vegetables and barley.
Adding Dairy
Add the evaporated milk and half-and-half at the end of cooking. This prevents them from curdling and ensures a smooth, creamy texture.
Seasoning to Taste
Taste the soup before serving and adjust the seasoning if needed. You might want to add a bit more salt or pepper to suit your preference.
Serving Suggestions
Serve the soup with a slice of crusty bread or a side salad for a complete meal. The bread is perfect for soaking up the delicious broth.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a bit of extra broth if needed.
Related Recipes
Weight Watchers Seafood Chowder
Weight Watchers Ham And Potato Soup
Weight Watchers Quick Broccoli Cheddar Soup
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Don’t have a Slow Cooker? This is the one we use, and recommend:
Crock-Pot Large 8 Quart Programmable Slow Cooker with Auto Warm Setting and Cookbook
Need to make more or fewer servings?
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Weight Watchers Slow Cooker Potato Chowder
Ingredients
- 2 cups potatoes cut into ½-inch cubes
- 1 large carrot minced
- 1 cup leeks, white part only chopped
- 1 clove garlic minced
- 4 cup fat-free low-sodium chicken broth
- ½ cup pearl barley
- 1 bay leaf
- ¼ teaspoon dried thyme crushed
- ¼ teaspoon ground black pepper
- 4 ounces canadian bacon cut into ¼-inch pieces
- ½ cup fat-free evaporated milk
- ¼ cup fat-free half-and-half
Instructions
- In a slow cooker, place potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon.
- Cover the slow cooker and cook on low for 6 hours or until the vegetables and barley are tender.
- Add evaporated milk and Half-and-Half to the cooker.
- Cook uncovered for about 10 minutes until everything is heated through.
Notes
Nutrition
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