Slow Cooker Potato, Leek, & Corn Chowder

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Good home cooking is difficult when your schedule is hectic. And that’s when the magic of slow cookers saves the day. Leave the ingredients to simmer in the morning, and come back to a full meal when you return home. This chowder is comfort food with less fat, because we replaced the cream with Greek yogurt. Don’t worry about fat and calories as you enjoy a good, warm bowl of this chowder.

Slow Cooker Potato and Corn Chowder

6 servings

Slow Cooker Potato and Corn Chowder

Yields: 6 servings | Serving Size: 1/6th of total recipe | Calories: 305 | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 4 mg | Sodium: 176 mg | Carbohydrates: 59 g | Dietary Fiber: 7 g | Sugars: 11 g | Protein: 11 g | SmartPoints (Freestyle): 10


  • 2 pounds potatoes, peeled and quartered
  • 2 cups leeks, coarsely chopped
  • 2 cups whole kernel corn
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup Greek yogurt, low-fat
  • 1 teaspoon chives, finely chopped (for garnish, optional)


  1. Combine all of the ingredients in the slow cooker. Cover and cook on low 6-8 hours or on high 3-4 hours. Add the yogurt and stir until incorporated. For a creamy consistency use an immersion blender.
  2. Garnish with the chives, if using.

Make the most of your slow cooker with these other great skinny slow cooker recipes at SkinnyMs.

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2 Comments on "Slow Cooker Potato, Leek, & Corn Chowder"

  1. Laura  October 14, 2014

    To clarify: the yogurt should be added at the end of the cooking time?

    • SkinnyMs  October 14, 2014

      Laura, Yes, add the yogurt at the end after cooking and then stir or blend and serve.


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