Lowfat Creamy Potato Corn Chowder
Savor the comforting flavors of our Lowfat Creamy Potato Corn Chowder, a healthy twist on a classic favorite that's perfect for cozy nights. This guilt-free chowder combines tender russet potatoes, sweet bursts of corn, and a velvety broth made with low-fat milk and a touch of olive oil. Infused with fragrant thyme and a hint of garlic, it strikes the perfect balance between hearty and light. With easy preparation and only 15 minutes of prep time, this one-pot dish is ideal for busy weeknights. Partially blended for a luscious yet chunky texture, it's a dairy-lovers’ dream with far less fat than traditional versions. Serve it warm, topped with a sprinkle of fresh parsley, for a satisfying, nutritious meal that will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Russet potatoes
- 2 cups Frozen corn kernels
- 4 cups Low-sodium vegetable broth
- 1 cup Lowfat milk
- 1 medium (finely chopped) Onion
- 2 (minced) Garlic cloves
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon (or to taste) Kosher salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 2 tablespoons (optional, for garnish) Chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes.
Slowly pour in the vegetable broth while whisking to avoid lumps.
Add the diced potatoes, frozen corn, and thyme to the pot. Increase the heat to medium-high and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup partially to create a creamy texture while leaving some chunks intact. (Alternatively, transfer half of the soup to a blender, puree, and return to the pot.)
Stir in the low-fat milk, season with salt and black pepper, and heat for an additional 2-3 minutes without boiling.
Ladle the chowder into bowls, garnish with fresh parsley (if desired), and serve warm.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 282.8 g | 103% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 56.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 552 mg | 42% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6601 mg | 140% | |
*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.
