This recipe for corn chowder without cream is everything you’re looking for in a comforting soup, without the extra calories of heavy cream or half and half.
Everyone I have served this corn chowder to has absolutely loved it.
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It’s one of the few soups/chowders that my bachelor son makes. In fact, he told me I should change the ratio of ingredients in the recipe in order to use an entire bag of Trader Joe’s corn. He means business, ha ha!
How to Make a Low Fat, Creamy Chowder
I’m sure your first question is, “how can a chowder be creamy without cream?”
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, create the magic that happens in this recipe.
Once you know this technique, you can apply it to many other soups and chowders, it’s fabulous!
How to Thicken a Soup or Chowder Without Adding Cream
- It’s really simple to thicken a chowder or soup without adding any cream or half and half. Just blend a percentage of the soup and add it back in once it’s smooth. Want a thinner soup? Don’t blend too much of the pot. If you’d like a thicker chowder, blend a larger percentage; it’s that simple!
- Another method is to add potatoes (or more potatoes).
- Last, but not least, make a roux, or just add some flour, which is another method I use in this recipe for corn chowder.
Tip: just remember if you’re adding meat, barley or rice, for example, don’t add them until you’ve blended the rest of the ingredients. These hard grains and some ingredients, like meat, won’t purée like vegetables. This red lentil soup (with barley) is a good example.
Can You Freeze Corn Chowder?
Absolutely yes, corn chowder freezes perfectly, and reheats beautifully. You’ll never know this chowder was frozen.
Corn Chowder Recipe without Cream
Recipe created by Christina Conte Makes 5 Servings
FULL PRINTABLE RECIPE BELOW
- good quality butter
- extra virgin olive oil
- celery stalks
- all purpose flour
- chicken or vegetable stock
- fresh or frozen corn, preferably organic (leftover works, too)
- Kosher or sea salt
- freshly ground pepper
Make the Base
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.
Add the Remaining Ingredients
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 corn chowder.
Blend Some of the Corn 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 corn chowder piping hot. I love to serve it with some parsnip scones slathered in a good salted butter!
You could truly adapt this recipe for corn chowder 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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- 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 (leftover works)
- Kosher or sea salt
- 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.
- 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.
Nutrition info is for 5 servings
Nutrition Information:Yield: 5 Serving Size: 1 bowl
Amount Per Serving: Calories: 257Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 577mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 5g
Nutrition information is only estimated.
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