Low Fat Corn Chowder

Warm up with a comforting bowl of Low Fat Corn Chowder, a lighter take on the classic comfort food that doesn't skimp on flavor. This creamy, dairy-free chowder combines the natural sweetness of fresh or frozen corn with hearty potatoes, smoky paprika, and fragrant thyme for a dish that’s as satisfying as it is wholesome. Made with a nourishing base of low-sodium vegetable broth and unsweetened almond milk, this recipe is perfect for those looking for a heart-healthy, vegan-friendly option. With just 15 minutes of prep time and a one-pot cooking method, it’s an easy, fuss-free meal that’s ready in under 40 minutes. Serve it with a sprinkle of fresh parsley for a pop of color and extra freshness. Whether you’re meal prepping or enjoying it right from the stove, this Low Fat Corn Chowder is sure to delight!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 cups potatoes, peeled and diced
• 3 cups frozen or fresh corn kernels
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or other low-fat milk alternative)
• 1 bay leaf
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and celery to the pot, and sauté for 5 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 4

Add the diced potatoes, corn, vegetable broth, bay leaf, smoked paprika, dried thyme, salt, and black pepper to the pot.

Step 5

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 15 minutes, or until the potatoes are tender.

Step 6

Remove the bay leaf from the pot and discard it.

Step 7

Using an immersion blender, blend the soup slightly to create a creamy texture while leaving some chunks of potatoes and corn for added texture. Alternatively, transfer about 2 cups of soup to a blender, puree, then return it to the pot.

Step 8

Stir in the almond milk and heat the soup for 2-3 minutes, being careful not to let it boil.

Step 9

Taste and adjust seasoning with additional salt and black pepper, if needed.

Step 10

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2847.5g)

Amount per serving	% Daily Value*
Calories	1347.3

Total Fat 24.9g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2194.9mg	0%
Total Carbohydrate 270.5g	0%
Dietary Fiber 33.0g	0%
Total Sugars 54.4g
Protein 33.3g	0%

Vitamin D 100.0IU	0%
Calcium 739.1mg	0%
Iron 10.3mg	0%
Potassium 6335.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.6%

Protein: 9.3%

Carbs: 75.2%