Clam Corn Chowder Lower Fat Version
Indulge in a comforting bowl of Clam Corn Chowder with this lighter, lower-fat version that doesn’t sacrifice flavor. Packed with tender clams, sweet corn, and hearty potatoes, this creamy chowder is made healthier with unsweetened almond milk and just a touch of olive oil in place of heavy cream and butter. The savory base, enriched with low-sodium chicken broth and aromatic garlic, celery, and onion, keeps things light yet satisfying. Finished with a hint of thyme for an elegant touch, this easy-to-make chowder is ready in just 40 minutes and perfect for a cozy, guilt-free meal. Whether you're seeking a quick weeknight dinner or a nutritious twist on a classic, this recipe delivers all the comforting flavors of traditional chowder with a healthy upgrade.
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Recipe Information
Ingredients
- 2 6.5 oz cans Canned clams (with juice)
- 4 cups Low-sodium chicken broth
- 2 medium Russet potatoes (peeled and diced)
- 1.5 cups Frozen corn kernels
- 2 stalks Celery (finely chopped)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1.5 tablespoons Olive oil
- 1 cup Unsweetened almond milk (or low-fat milk)
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Drain the canned clams, reserving all of the clam juice. Set both the clams and the juice aside separately.
In a large pot over medium heat, add the olive oil. Once warm, sauté the chopped onion, celery, and garlic for 4-5 minutes, or until softened and fragrant.
Add the diced potatoes, clam juice, and chicken broth to the pot. Stir to combine and bring to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
While the soup base is simmering, create a light roux by mixing the flour and almond milk (or low-fat milk) in a small bowl until smooth. Slowly whisk the mixture into the soup, stirring constantly to avoid lumps.
Add the frozen corn, reserved clams, salt, and black pepper to the pot. Stir well and let the soup simmer for an additional 5 minutes to allow flavors to meld.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve the chowder hot, garnished with fresh thyme sprigs if desired. Enjoy your lighter version of clam corn chowder!
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 3928 mg | 171% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 32.4 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 756 mg | 58% | |
| Iron | 62.5 mg | 347% | |
| Potassium | 3572 mg | 76% | |
*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.
