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


  • 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


  • 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


  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. Joanne Nebalski says:

    Absolutely loved this recipe! Thank you!

  6. Kelley McLaughlin says:

    This was so easy and WONDERFUL! My daughter is not usually a fan of soup, but we both loved this.

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