Best 4 Clean Eating Potato And Corn Chowder Recipes

Indulge in the comforting flavors of Clean Eating Potato and Corn Chowder, a delightful soup recipe that embodies the essence of wholesome and nutritious cooking. This hearty chowder is a symphony of fresh, seasonal ingredients, brimming with tender potatoes, sweet corn, and a medley of colorful vegetables. Simmered in a flavorful broth infused with aromatic herbs and spices, this guilt-free indulgence promises a satisfying meal that nourishes both body and soul.

Accompanying this delectable chowder are three additional recipes that cater to diverse dietary preferences and culinary curiosities. For those seeking a vegan alternative, the Vegan Potato and Corn Chowder offers a plant-based rendition of this classic soup, showcasing the versatility of vegetables in creating a rich and satisfying dish.

For those with a penchant for slow-cooker meals, the Slow Cooker Potato and Corn Chowder presents an effortless approach to enjoying this comforting soup. Simply toss the ingredients into your slow cooker and let it work its magic, resulting in a tender and flavorful chowder that's perfect for busy weeknights or casual gatherings.

And for those who love the smoky, robust flavors of a campfire, the Campfire Potato and Corn Chowder beckons you to embrace the great outdoors. Prepared over an open fire, this chowder takes on a unique, rustic charm that's sure to impress your camping companions.

Whether you're a seasoned home cook or just starting your culinary journey, these Clean Eating Potato and Corn Chowder recipes offer a range of options to suit your preferences and lifestyle. Dive into the goodness of fresh ingredients and savor the wholesome flavors of this classic soup, made even better with its clean eating makeover.

Let's cook with our recipes!

OLD FASHIONED POTATO CORN CHOWDER

Old Fashioned Potato Corn Chowder image

This thick and creamy potato corn chowder is a classic, hearty soup that can be easily made with ingredients on hand.

Provided by Sara Garska

Categories Soup

Time 40m

Number Of Ingredients 9

Ingredients

3 slices bacon (cut into 1 inch pieces)
1/2 cup onion (chopped)
1 1/2 cups potatoes (cut into bite sized pieces)
2 cups corn (can use frozen, canned, or fresh (kernels only))
3 cups hot water
2 TB butter
1 cup evaporated milk
2 1/2 tsp salt
pepper to taste

Steps:

In a large heavy-bottomed saucepan, cook the bacon and onion, until the bacon is browned and the onion is tender.
Add the water, potatoes, and corn and cook at a simmer until the potatoes are tender (about 20 minutes).
Stir in milk, butter, pepper, and salt.
Bring to a gentle boil, turn off heat, and serve.

Nutrition Facts : Calories 191 kcal, Carbohydrate 25 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 1052 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving

FRESH CORN & POTATO CHOWDER

Fresh Corn & Potato Chowder image

This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. -Tracy Bivins, Knob Noster, Missouri

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 medium onion, chopped
1 pound red potatoes (about 3 medium), cubed
1-1/2 cups fresh or frozen corn (about 7 ounces)
3 cups reduced-sodium chicken broth
1-1/4 cups half-and-half cream, divided
2 green onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon minced fresh parsley

Steps:

In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.

Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 534mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

QUICK POTATO CORN CHOWDER

Quick Potato Corn Chowder image

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year 'round. My family loves this potato corn chowder. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
3 large Yukon Gold potatoes, peeled and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup 2% milk, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
Minced fresh parsley, optional

Steps:

In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 759mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.

CORN AND POTATO CHOWDER

Corn and Potato Chowder image

Provided by Food Network

Categories main-dish

Yield Feeds 6 to 8

Number Of Ingredients 15

Ingredients

1 tablespoon butter
1/4 pound bacon, diced
1 cup chopped onion
3/4 cup chopped green pepper
Kosher salt and black pepper
1 tablespoon minced garlic
2 tablespoons flour
4 cups chicken broth or stock
4 cups peeled, finely diced all-purpose potato
1 1/2 cups shredded carrot
2 cups fresh or frozen corn kernels
1 cup half-and-half
1/2 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons chopped fresh Italian parsley

Steps:

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't be afraid to experiment with different vegetables. You can add or substitute any vegetables you like, such as carrots, celery, or green beans.
Use a good quality vegetable broth. This will also help to enhance the flavor of your chowder.
Don't overcook the potatoes and corn. They should be cooked until they are tender, but not mushy.
Season the chowder to taste. Add salt, pepper, and other seasonings until you reach the desired flavor.
Serve the chowder hot, with a side of bread or crackers.

Conclusion:

Clean Eating Potato and Corn Chowder is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It's packed with fresh vegetables and lean protein, and it's low in fat and calories. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.