This creamy corn chowder recipe is everything you’re looking for in a comforting soup, without the extra calories of heavy cream or half and half.
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How to Make a Low Fat Creamy Chowder
I’m sure your first question is, “how can a chowder be sly?”
Well, if it’s pretending to be something it’s not and totally getting away with it, I’d say it’s sly! This thick and creamy bowl of deliciousness doesn’t have one drop of cream in it. Truthfully, that’s rare for me, and I’m not saying you couldn’t add some cream, however, you really won’t need to. I based this on my clam chowder recipe which is also rich and creamy, without added cream. A bit of flour and potatoes and one little trick, make up the magic in this recipe.
A Sly and Creamy Corn Chowder
Ingredients:
- 2 tbsp good quality butter
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 2 celery stalks, chopped
- 3 tbsp all purpose flour
- 3 cups (24 oz) chicken or vegetable stock ( or use Better Than Bouillon to make the stock)
- 1 1/2 cups (12 oz) milk
- 2 medium to large potatoes, diced into bite sized pieces
- 2 cups (12 oz) fresh or frozen corn, preferably organic
- Kosher or sea salt and freshly ground pepper
Heat the butter and oil in a large pot. Add the onion and celery and sauté over medium high heat for about 7 minutes, before adding the flour.
Stir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.
Next, add the milk and stir well. Add the diced potatoes and 1 teaspoon of salt, and allow to simmer for about 8 minutes, stirring often, before adding the corn.
Simmer for an additional 8 to 10 minutes or until the potatoes are cooked. Now, for the trick which thickens and improves the overall flavor of this chowder.
Remove about a cup or so of the soup and use an immersion blender to puree it. Return it to the pot and stir well. If it’s not thick enough, puree a little more.
Taste, adding salt if necessary and some black pepper. Serve hot.
You could truly adapt this recipe to make any sort of creamy chowder, or you could just add your choice of ingredients to make it your own version. If you do, drop me a line below and let me know what you did and how you liked it!
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A Sly and Creamy Corn Chowder
Super rich and creamy corn chowder without a drop of cream.
Ingredients
- 2 tbsp good quality butter
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 2 celery stalks, chopped
- 3 tbsp all purpose flour
- 3 cups (24 oz) chicken or vegetable stock
- 1 1/2 cups (12 oz) milk
- 2 medium to large potatoes, diced into bite sized pieces
- 2 cups (12 oz) fresh or frozen corn, preferably organic
- Kosher or sea salt and freshly ground pepper
Instructions
- Heat the butter and oil in a large pot. Add the onion and celery and sauté over medium high heat for about 7 minutes, before adding the flour.
- Stir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.
- Then add the milk and stir well. Next, add the diced potatoes and 1 teaspoon of salt, and allow to simmer for about 8 minutes, stirring often, before adding the corn.
- Simmer for an additional 8 to 10 minutes or until the potatoes are cooked.
- Now for the trick to thicken and improve the overall flavor of this chowder: puree about a cup or so and return to the pot.
- Taste, adding salt if necessary and some black pepper. Serve hot.
Notes
Nutrition info is for 5 servings
Nutrition Information:
Yield: 5 Serving Size: 1 bowlAmount Per Serving:Calories: 333Total Fat: 22gCholesterol: 0mgSodium: 0mgCarbohydrates: 36gFiber: 0gSugar: 0gProtein: 11g

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What a lovely way to use my frozen corn! The soup really brings out the flavor. Delicious.
I just made this again and now seeing your comment, Jana! So sorry I missed it, but happy to know that you love it, too! Thank you!
My grand girl and I made this soup and it was a huge hit. We added a pound of
fried ground sausage and added 5 slices of cheese. We used fresh milk & cream from our local dairy. Can’t get any better than that!!
So happy you enjoyed it, Diane! Fresh dairy products are fantastic! Lucky you!
I just found this recipe on pinterest and I’m in love! After Thanksgiving I had every ingredigent on hand (exactly 2 potatoes and 3 cups of Veggie stock left..it was meant to be!) It’s soooo good!
Awesome, Jen! It was meant to be; so glad you enjoyed it! Hope you find more of my recipes to try. :)
My wife and I made this and it was just the thing for this chilly evening. I added some Trader Joe’s South African Smoke (smoked paprika) to kick the flavor up a tad. Thank you for posting this yummy recipe.
Fantastic, Randi! That’s a great addition :) Thanks for the review!
Delicious on this chilly fall day in Lancaster County, Pa! Served it with homemade breadsticks. My 4 year old is usually a verrryy sloow eater, but once her soup cooled down it disappeared quickly! Thanks for this yummy recipe!
That’s great to hear, Amber! My daughter’s already complaining about the cold (she’s at Villanova), but I have to remind her that I warned her about leaving California to go to uni on the east coast! haha!