A Sly and Creamy Corn Chowder

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

Yield: 4 to 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Super rich and creamy corn chowder without a drop of cream.

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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

1. 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.
2. 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.
3. 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.
4. Simmer for an additional 8 to 10 minutes or until the potatoes are cooked.
5. 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.
6. 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 bowl
Amount Per Serving:Calories: 333Total Fat: 22gCholesterol: 0mgSodium: 0mgCarbohydrates: 36gFiber: 0gSugar: 0gProtein: 11g

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