Corn Chowder – Recipe Diaries (2024)

Low calorie corn chowder is a delicious soup made with fresh corn, low-fat milk, and herbs. It is a healthy and satisfying meal that is perfect for those who are trying to watch their calorie intake. This chowder is packed with flavor and nutrients and is a great way to enjoy the taste of summer all year round.

Have you had the corn chowder at Panera yet? I'm not sure if it's new or an item on their menu they bring back every so often but it is delicious! Have it with their Southwestern salad and you've got a really yummy and healthy meal. The corn chowder inspired me to make my own lighter version, since most chowders have a ton of heavy cream or some kind of cheese in it. This chowder is thickened with flour and I used some low fat milk to make it really rich and creamy. Corn is one of my favorite Summertime vegetables and if you have any of that smoked corn leftover from an earlier post that would be even better. Any kind of corn would be fine whether it's canned, frozen, or right off the cob.

Coming back from vacation is tough because you have to adjust to the different time zones again. I used to be able to stay up until 10:30 at night and lately I've been going to bed at around 9. Then go figure, I got a cold. Maybe that is why I've been really tired lately? This soup will feel really nice on my throat. I would write a post about how weird it is to make a soup or chowder in the Summertime but it isn't weird. This soup just takes 20 minutes to make. Make it outside on one of those induction ovens if you don't want to heat up your house.

Ingredients Needed

• Fresh sweet yellow corn, husked and silks removed and kernels cut from cob
• Butter
• Yellow onion chopped (1 ½ cups) - provide a sweet and savory flavor to the dish, while also helping to build the foundation of the dish with its aroma and ability to caramelize.
• Medium carrots, chopped - contributes a subtle sweetness and a hearty texture to the dish.
• All-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries. (Not pictured above)
• Garlic, minced - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
• Veggie broth - The best type of chicken stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
• Milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
• Yukon Gold potatoes, cut into ½-inch pieces - Can also use russet potatoes
• Thyme is a perennial herb that is commonly used in cooking due to its strong and fragrant flavor.
• See the recipe card below for a full list of ingredients and measurements.

How to Make Corn Chowder

Step 1: Melt butter in a large pot over medium heat. Add the onions and carrots, and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 ½ minutes. While whisking, slowly pour in 5 veggie stock(broth).

Step 2: Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Step 3: Remove bay leave then transfer 2 ½ cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in milk.

Serving Size: 1 cup

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