Virtually Fat Free Corn Chowder
Indulge in the rich, comforting flavors of this Virtually Fat Free Corn Chowder, a wholesome and satisfying soup that’s big on taste but light on calories. Bursting with the natural sweetness of juicy corn and the heartiness of tender russet potatoes, this creamy chowder achieves its velvety texture without heavy cream, relying instead on a blend of plant-based almond milk and a touch of cornstarch. Fresh vegetables like carrots, celery, and onions enhance the savoriness, while a garnish of smoked paprika and parsley adds a pop of color and flavor. Ready in just 45 minutes, this dairy-free, low-fat soup is perfect for a healthy weeknight meal or a comforting appetizer. Whether you're catering to a plant-based diet or simply looking for a guilt-free comfort food option, this recipe has all the warmth and flavor you crave.
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Recipe Information
Ingredients
- 4 cups Sweet corn kernels (fresh, canned, or frozen)
- 2 medium Russet potatoes, peeled and diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 4 cups Vegetable broth
- 1.5 cups Unsweetened almond milk (or any other low-fat plant-based milk)
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Smoked paprika (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat 1/2 cup of vegetable broth over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5–7 minutes until softened, stirring occasionally.
Add the diced potatoes, sweet corn, and remaining vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the potatoes are tender.
While the soup is simmering, whisk together the almond milk and cornstarch in a small bowl until completely smooth. Set aside.
Once the potatoes are tender, carefully transfer 2 cups of the soup to a blender. Blend until smooth, then return the blended mixture to the pot. This step will create a naturally creamy texture without added fat.
Stir in the almond milk and cornstarch mixture. Cook the soup over low heat for an additional 5 minutes, stirring frequently, until it thickens slightly.
Season with salt and black pepper to taste. If desired, add smoked paprika for a smoky depth of flavor.
Ladle the chowder into bowls and garnish with fresh parsley and an additional sprinkle of smoked paprika, if using.
Serve hot and enjoy your practically guilt-free corn chowder!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5151 mg | 224% | |
| Total Carbohydrate | 335.5 g | 122% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 77.1 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1007 mg | 77% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6912 mg | 147% | |
*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.
