Lowfat Creamy Potato Corn Chowder

Savor the comforting flavors of our Lowfat Creamy Potato Corn Chowder, a healthy twist on a classic favorite that's perfect for cozy nights. This guilt-free chowder combines tender russet potatoes, sweet bursts of corn, and a velvety broth made with low-fat milk and a touch of olive oil. Infused with fragrant thyme and a hint of garlic, it strikes the perfect balance between hearty and light. With easy preparation and only 15 minutes of prep time, this one-pot dish is ideal for busy weeknights. Partially blended for a luscious yet chunky texture, it's a dairy-lovers’ dream with far less fat than traditional versions. Serve it warm, topped with a sprinkle of fresh parsley, for a satisfying, nutritious meal that will quickly become a family favorite.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium (peeled and diced) Russet potatoes
• 2 cups Frozen corn kernels
• 4 cups Low-sodium vegetable broth
• 1 cup Lowfat milk
• 1 medium (finely chopped) Onion
• 2 (minced) Garlic cloves
• 1 tablespoon Olive oil
• 2 tablespoons All-purpose flour
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon (or to taste) Kosher salt
• 0.5 teaspoons (or to taste) Ground black pepper
• 2 tablespoons (optional, for garnish) Chopped fresh parsley

Directions

Step 1

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

Step 2

Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes.

Step 5

Slowly pour in the vegetable broth while whisking to avoid lumps.

Step 6

Add the diced potatoes, frozen corn, and thyme to the pot. Increase the heat to medium-high and bring the mixture to a gentle boil.

Step 7

Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender.

Step 8

Using an immersion blender, blend the soup partially to create a creamy texture while leaving some chunks intact. (Alternatively, transfer half of the soup to a blender, puree, and return to the pot.)

Step 9

Stir in the low-fat milk, season with salt and black pepper, and heat for an additional 2-3 minutes without boiling.

Step 10

Ladle the chowder into bowls, garnish with fresh parsley (if desired), and serve warm.

Nutrition Facts

Serving size	(2502.9g)

Amount per serving	% Daily Value*
Calories	1443.9

Total Fat 21.7g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 12.0mg	0%
Sodium 1430.4mg	0%
Total Carbohydrate 282.8g	0%
Dietary Fiber 26.5g	0%
Total Sugars 56.5g
Protein 45.6g	0%

Vitamin D 124.0IU	0%
Calcium 552.5mg	0%
Iron 13.3mg	0%
Potassium 6600.7mg	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: 12.9%

Protein: 12.1%

Carbs: 75.0%