A Lighter Corn Chowder
Indulge in the comforting flavors of "A Lighter Corn Chowder," a healthier twist on the classic creamy soup that’s perfect for any season. This wholesome recipe features a vibrant mix of fresh vegetables like sweet corn, diced potatoes, and carrots, simmered in a low-sodium broth with a touch of unsweetened almond milk for a velvety finish—all without the heavy cream. Smoked paprika and thyme add a subtle depth of flavor, while a cornstarch slurry achieves the perfect thickness without weighing things down. Ideal for cozy dinners or meal prep, this dairy-free, plant-based option is ready in just 45 minutes and garnished with fresh parsley or chives for an herbaceous finish. Savor the balance of hearty and light with this nutritious, satisfying chowder that’s sure to please.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 1 large russet potato, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup unsweetened almond milk or any unsweetened plant-based milk
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley or chives (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, celery, and carrot to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the diced potato, corn kernels, smoked paprika, dried thyme, salt, and pepper. Cook for another 2 minutes to combine the flavors.
Pour in the chicken or vegetable broth, then bring the mixture to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
In a small bowl, whisk together the cornstarch and water to make a slurry. Gradually stir this slurry into the soup to help thicken it.
Remove about 2 cups of the soup and blend it with an immersion blender or in a regular blender until smooth. Return the blended portion to the pot and stir to combine. This adds creaminess while keeping the soup lighter.
Stir in the almond milk and heat the soup gently, but do not let it boil.
Taste the soup and adjust the seasonings, adding more salt or pepper if needed.
Ladle the chowder into bowls, garnish with chopped fresh parsley or chives, and serve hot.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4649 mg | 202% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 38.1 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 639 mg | 49% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3828 mg | 81% | |
*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.
