Low Fat Potato Vegetable Chowder
Creamy, comforting, and packed with wholesome flavor, this Low Fat Potato Vegetable Chowder is the ultimate guilt-free soup recipe. Made with tender russet potatoes, sweet corn, and a medley of aromatic veggies like onion, celery, and carrots, this chowder is lightened up with skim milk and thickened to perfection using a cornstarch slurry. Flavored with fresh thyme, smoked paprika, and a hint of garlic, every spoonful bursts with hearty, satisfying goodness. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights or cozy lunches and tastes indulgent without the extra calories. Garnished with fresh parsley for a pop of freshness, this low-fat soup is perfect for anyone seeking a healthy, comforting, and veggie-packed meal option.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 3 medium russet potatoes (peeled and cubed)
- 4 cups low-sodium vegetable broth
- 1 cup frozen corn kernels
- 1.5 cups skim milk
- 1 tablespoon cornstarch
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Sauté the diced onion, celery, and carrots in the pot for about 5 minutes, or until the vegetables soften.
Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
Stir in the cubed potatoes and pour in the vegetable broth. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot with a lid, and let it cook for 15 minutes, or until the potatoes are fork-tender.
Add the frozen corn, skim milk, thyme, smoked paprika, salt, and black pepper to the pot. Stir to combine.
In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the chowder to thicken it slightly.
Allow the chowder to simmer for another 5-7 minutes, stirring occasionally, to let flavors meld together.
Taste the chowder and adjust seasoning if needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2102 mg | 91% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 56.1 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 750 mg | 58% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 5546 mg | 118% | |
*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.
