Total Time
Prep 15 mins
Cook 40 mins

A low fat chowder, 4 points per serving.


  1. Melt butter with oil, saute leeks, carrots, garlic, and celery.
  2. Add chicken broth , seasonings, and potatoes. Simmer uncovered until the vegetables are tender.
  3. Add nonfat milk and corn. Combine cold 1% milk and the flour in a shaker and add to the soup. Cook until the soup is thickened and the raw flour taste is gone.
Most Helpful

This is very good for a low-fat chowder. It was a little soupy for my taste, so next time I'll use maybe 1/2 cup less milk. I might add some cayenne to spice it up a bit, too. I had a friend over who didn't want any at first because of the high carb ratio, but we chopped up a cooked chicken breast and mixed it into her bowl of chowder and she loved it! Thank you for this recipe.

azdewdrop November 11, 2007