Low Fat Potato Vegetable Chowder

Nutriscore Rating: 76/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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

10 steps

1. Heat a large pot or Dutch oven over medium heat and add the olive oil.

2. Sauté the diced onion, celery, and carrots in the pot for about 5 minutes, or until the vegetables soften.

3. Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.

4. Stir in the cubed potatoes and pour in the vegetable broth. Bring the mixture to a boil.

5. 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.

6. Add the frozen corn, skim milk, thyme, smoked paprika, salt, and black pepper to the pot. Stir to combine.

7. 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.

8. Allow the chowder to simmer for another 5-7 minutes, stirring occasionally, to let flavors meld together.

9. Taste the chowder and adjust seasoning if needed.

10. Ladle the chowder into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

1 serving (444.2g)

Calories		199
% Daily Value*
Total Fat		2.7 g	3%
	Saturated Fat	0.4 g	2%
	Polyunsaturated Fat	0.0 g
Cholesterol		2 mg	1%
Sodium		314 mg	14%
Total Carbohydrate		39.5 g	14%
	Dietary Fiber	4.0 g	14%
	Total Sugars	8.9 g
Protein		6.2 g	12%
Vitamin D		0.7 mcg	3%
Calcium		126 mg	10%
Iron		1.3 mg	7%
Potassium		951 mg	20%

*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.

Source of Calories

Fat: 155 cal (12.4%%)

Protein: 150 cal (12.0%%)

Carbs: 946 cal (75.6%%)