Easy Corn Clam Chowder Lower Fat
Creamy, comforting, and surprisingly light, this Easy Corn Clam Chowder is the perfect lower-fat alternative to a classic favorite. Packed with tender chunks of russet potato, sweet bites of corn, and the briny goodness of canned clams, this chowder delivers rich, hearty flavor without the heavy cream. A simple blend of skim milk and cornstarch provides a velvety texture, while fragrant garlic, sautéed onion, and a sprinkle of fresh parsley elevate the dish. Ready in just 45 minutes, this healthier chowder is ideal for busy weeknights or casual entertaining. Garnish with a touch of paprika and pair with crusty bread for a satisfying, well-rounded meal!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 stalks celery stalks, finely diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken or vegetable broth
- 1 medium small russet potato, peeled and diced
- 2 6.5-ounce cans canned clams with juice
- 1 cup frozen corn kernels
- 1 cup skim milk
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and celery, and sauté for 5 minutes, or until softened.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the chicken or vegetable broth and bring to a simmer. Add the diced potato and cook for 10-12 minutes, or until the potato is tender.
Drain the clams, reserving their juice. Add the clam juice, frozen corn, and cooked potato mixture to the pot. Simmer gently for 5 minutes.
Whisk together the skim milk and cornstarch in a small bowl until smooth, then slowly stir it into the pot. Cook for an additional 5-7 minutes, stirring frequently, until the chowder thickens slightly.
Add the chopped clams, salt, and black pepper. Simmer on low for 3-5 minutes to heat the clams through. Avoid overcooking the clams, as they can become rubbery.
Taste and adjust seasoning if needed. Ladle the chowder into bowls and garnish with fresh parsley and paprika, if desired. Serve warm.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 4247 mg | 185% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 39.8 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 802 mg | 62% | |
| Iron | 61.7 mg | 343% | |
| Potassium | 3628 mg | 77% | |
*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.
