Corn Chowder

Corn ChowderCorn makes a sweet and satisfying soup.

The potatoes help to thicken the broth without adding any fat.

Top it off with low-fat cream cheese to give this soup it’s sinful texture that is so rich and thick, they won’t believe it’s not made with heavy cream. Use the flour for a thick heavy soup or skip it if you want a lighter texture.

Serves 6

Corn Chowder

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8 cups

Serving Size: 2 cups

Calories per serving: 343 calories

Fat per serving: 8 g fat (3 g saturated)

Corn Chowder

Ingredients

  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 5 slices turkey bacon, chopped
  • 1 tablespoon flour
  • 1/4 teaspoon cayenne pepper or paprika
  • 2 large baking potatoes (about 1 1/2 pounds, peeled and cubed
  • 2 cups fresh corn kernels or frozen kernels defrosted under hot running water for 30 seconds
  • 32 ounces chicken broth
  • 1 cup non-fat, skim milk
  • 4 ounces reduced-fat cream cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup chopped chives

Instructions

  • Heat a large stock pot over medium-high heat. Add the oil. When the oil is hot, add the onions and bacon. Cook 5 to 6 minutes until the onions begin to soften but do not brown. Add the flour and cayenne or paprika if using. Cook an additional 2 to 3 minutes stirring continuously until the flour coats the onion and starts to stick to the bottom of the pan without browning. Decrease heat if necessary.
  • Add the potatoes, half the corn, and the stock. Bring to a boil. Cover and simmer 15 to 20 minutes until the potatoes are tender. Add the cream cheese and skim milk. Blend until smooth with a stick blender or blend in a food processor. Stir in remaining corn and season with additional salt and pepper to taste. Sprinkle with chives and serve immediately.

Nutritional Stats Per Serving (2 cups): 343 calories, 15 g protein, 55 g carbohydrates, 8 g fat (3 g saturated), 17 mg cholesterol, 2g fiber, 398 mg sodium.

Weight Watchers® Points Plus: 9

Make It A Meal: Serve with Buttermilk Biscuits, Tuna Salad or Chicken Salad.

Wine Pairing: Chardonnay, Pinot Blanc

http://skinnychef.com/recipes/corn-chowder

Comments

  1. ABSOLUTELY delish!!!! Thanks for the wonderful recipe!

  2. Trying this out after I finish my split pea….thanks SO much….I’ve been wanting to make corn chowder (Ina Garten)…but have been totally put off by the cream. Too over the top. Can’t wait,

    • YUM- love the sounds of that soup. I hear you per the cream it is delicious but for every day try adding milk or just a few tablespoon of half and half. Let me know how it turns out!

  3. I have made this soup MANY times now and wanted to add that a little crab meat is a wonderful addition to the soup.

  4. Trouble Ensued says:

    I am making this tonight. It looks like the perfect cold, rainy night dinner! Thanks so much!

  5. The recipe looks good, although I’m a bit confused. The photo shows potato chunks in the soup, but the recipe calls for pureeing the soup and then adding in just the corn.

  6. Thanks for your prompt reply, Jennifer. I’m going to make the soup today— it looks scrumptious! I love healthy food—- thank you so much for sharing your recipes!

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