Best 4 Lighter Corn Chowder Recipes
Indulge in the creamy comfort of a lighter version of corn chowder, a classic soup that embodies the essence of hearty goodness. This delectable dish, made with fresh corn, savory vegetables, and a touch of cream, offers a delightful balance of flavors and textures. Relish the fusion of sweet corn, tender potatoes, crisp celery, aromatic onions, and vibrant bell peppers, all simmered in a flavorful broth enriched with herbs and spices. Experience the velvety texture of the soup, enhanced by the addition of cream, which adds a touch of richness without overpowering the natural sweetness of the corn. Discover a healthier take on a timeless favorite, perfect for cozy gatherings or as a delightful lunch option. This recipe collection presents variations of the classic corn chowder, catering to diverse preferences. From a traditional stovetop method to the convenience of a slow cooker or the simplicity of an Instant Pot, find the recipe that suits your cooking style and time constraints. Embrace the versatility of corn chowder as it pairs wonderfully with crusty bread, crackers, or a crisp salad.
Here are our top 4 tried and tested recipes!
SUMMER CORN CHOWDER
This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.
Provided by Jaclyn
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Melt butter in a large pot over medium heat. Add the onion and bacon 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 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.
- 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.
- Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.
- Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.
Nutrition Facts : Calories 364 kcal, Carbohydrate 42 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 225 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SIMPLE CORN CHOWDER
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 8
Steps:
- Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
A LIGHTER CORN CHOWDER
I got this wonderful recipe from one of my favorite cook books, New Dieter's Cookbook from Better Homes & Gardens. It's low in calories, but tastes like a guilty pleasure! When I make it, I double the broth, milk, and flour to make it more soupy and less chunky.
Provided by Mindi Bunch
Categories Chowders
Time 25m
Yield 3 Bowls
Number Of Ingredients 7
Steps:
- Combine broth, corn, onion, sweet pepper, and black pepper in medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until veggies are tender.
- In a small mixing bowl, stir together milk and flour. Stir into broth mixture. Cook & stir until thick and bubbly. Cook stirring constantly 1 minute more.
Nutrition Facts : Calories 269.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 4.5, Sodium 178, Carbohydrate 50.7, Fiber 4.2, Sugar 16.4, Protein 16.4
LIGHT CORN CHOWDER
This is kind of a chowder, but light and nutritious. It's also dairy-free. Also, it could be turned toward Mexican flavors easily! I sometimes add lentils.
Provided by osbornsc
Categories Corn
Time 50m
Yield 1 1/2 cups, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
- Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
- In a separate pan, sauté the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
- Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.
Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.6, Cholesterol 2, Sodium 510.8, Carbohydrate 24.6, Fiber 4.4, Sugar 5.6, Protein 4.5
Tips:
- Use fresh or frozen corn. Fresh corn is best, but frozen corn is a good option if fresh corn is not available. Avoid canned corn, as it is often mushy and has a less fresh flavor.
- Don't overcook the corn. Corn only needs to be cooked for a few minutes until it is tender. Overcooking will make the corn tough and chewy.
- Use a variety of vegetables. In addition to corn, you can add other vegetables to your chowder, such as potatoes, carrots, celery, and onions. This will give your chowder more flavor and texture.
- Use a flavorful broth. The broth is the base of your chowder, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or even seafood broth.
- Season your chowder to taste. Add salt, pepper, and other seasonings to taste. You can also add a bit of acid, such as lemon juice or vinegar, to brighten the flavors.
Conclusion:
Corn chowder is a delicious and easy-to-make soup that is perfect for a cold day. It is also a great way to use up leftover corn. With a few simple tips, you can make a corn chowder that is both flavorful and healthy. So next time you're looking for a comforting and satisfying soup, give this lighter corn chowder a try.
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