Low Fat Cream of Corn Soup
Indulge in the comforting flavors of this **Low Fat Cream of Corn Soup**, a lighter take on a classic favorite that's perfect for healthy yet hearty meals. Packed with natural sweetness from fresh corn kernels and richness from unsweetened almond milk, this recipe delivers creamy goodness without heavy cream or excess calories. Simple ingredients like sautéed onion, garlic, and low-sodium chicken broth bring depth to the flavor, while cornstarch ensures a silky, thick texture. This recipe is quick to prepare, with just 10 minutes of prep time and a manageable 30-minute total cooking time, making it ideal for busy evenings. Garnished with fresh parsley for a pop of color and herbal freshness, it's satisfying and wholesome, with just the right balance of flavor and nutrition. Perfect for a cozy dinner or a healthy lunch option, this low-fat cream of corn soup is proof that indulgence can be guilt-free.
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Recipe Information
Ingredients
- 4 cups fresh corn kernels
- 4 cups low-sodium chicken broth
- 1 medium onion
- 2 garlic cloves
- 2 cups unsweetened almond milk
- 2 tablespoons cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
Finely chop the medium onion and mince the garlic cloves.
In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the fresh corn kernels to the pot. Stir well and cook for 2 minutes.
Pour in the 4 cups of low-sodium chicken broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for about 15 minutes, allowing the corn to soften.
In a separate bowl, whisk together 2 cups of unsweetened almond milk and 2 tablespoons of cornstarch until smooth.
Gradually add the almond milk mixture to the soup, stirring continuously.
Increase the heat slightly and cook until the soup starts to thicken, about 5 minutes.
Remove the pot from heat and let the soup cool slightly.
Using a handheld immersion blender, carefully blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
Once smooth, return the soup to the pot and reheat it over low heat.
Season the soup with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste.
Serve the soup hot, garnished with finely chopped fresh parsley.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1885 mg | 82% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 61.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 917 mg | 71% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2675 mg | 57% | |
*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.
