Hearty Corn and Potato Chowder Recipe

Hearty Corn and Potato Chowder Recipe

4 first-course servings



2 cups whole kernel corn

1 medium onion, chopped

1 tablespoon canola oil

2 cups each; reduced-sodium chicken broth, cubed potatoes

1/2 cup sliced celery

1/2 teaspoon dried thyme leaves

1 3/4 cups fat-free half-and-half or fat-free milk

Salt and pepper, to taste


Saute corn and onion in oil in large saucepan until onion is tender, 5 to 8 minutes. Process 1/2 the vegetable mixture and the broth in food processor or blender until finely chopped, return to saucepan. Add potatoes, celery and thyme, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Stir in half-and-half and cook 2 to 3 minutes, season to taste with salt and pepper.


Per Serving:

Calories: 248

% of calories from fat: 19

Fat (gm): 5.6

Saturated fat (gm): 1.5

Cholesterol (gm): 5.3

Sodium (mg): 447

Protein (gm): 8.2

Carbohydrate (gm): 44.7

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