Lighter Corn Chowder Recipes

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SIMPLE CORN CHOWDER

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (about 1-1/2 quarts).

Number Of Ingredients 8



Simple Corn Chowder image

Steps:

  • Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly. , In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Nutrition Facts : Calories 171 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

1 medium onion, chopped
6 cups fresh or frozen corn, divided
3 cups reduced-sodium chicken broth, divided
1/2 cup chopped sweet red pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Dash cayenne pepper

A LIGHTER CORN CHOWDER

I got this wonderful recipe from one of my favorite cook books, New Dieter's Cookbook from Better Homes & Gardens. It's low in calories, but tastes like a guilty pleasure! When I make it, I double the broth, milk, and flour to make it more soupy and less chunky.

Provided by Mindi Bunch

Categories     Chowders

Time 25m

Yield 3 Bowls

Number Of Ingredients 7



A Lighter Corn Chowder image

Steps:

  • Combine broth, corn, onion, sweet pepper, and black pepper in medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until veggies are tender.
  • In a small mixing bowl, stir together milk and flour. Stir into broth mixture. Cook & stir until thick and bubbly. Cook stirring constantly 1 minute more.

Nutrition Facts : Calories 269.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 4.5, Sodium 178, Carbohydrate 50.7, Fiber 4.2, Sugar 16.4, Protein 16.4

1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (10 ounce) package frozen whole kernel corn
1 cup chopped onion
1/2 cup chopped sweet pepper (try red, green, or both)
1/8 teaspoon black pepper
1 (12 ounce) can evaporated skim milk
1/4 cup all-purpose flour

FRESH CORN CHOWDER

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11



Fresh Corn Chowder image

Steps:

  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

LIGHT CORN CHOWDER

This is kind of a chowder, but light and nutritious. It's also dairy-free. Also, it could be turned toward Mexican flavors easily! I sometimes add lentils.

Provided by osbornsc

Categories     Corn

Time 50m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 16



Light Corn Chowder image

Steps:

  • Cook bacon in a stock pot until crisp. Take bacon out and drain. Reserve 1 tablespoon of the drippings in the stock pot.
  • Add the onions to the drippings. Cook until translucent - about 5 minutes. Add frozen corn, carrots, parsnips, cauliflower, and broccoli. Cook while stirring for 2 minutes, then add the bay leaf, thyme, salt, pepper, and stock. Bring to boil and reduce to a simmer for 15 minutes.
  • In a separate pan, sauté the red pepper in water over medium heat for about 4 minutes. Add garlic. When garlic is fragrant, add creamed corn. Cook while stirring for another minute.
  • Add the creamed corn mixture and bacon to the stock pot. Cook for 5 minutes. Serve.

Nutrition Facts : Calories 120, Fat 2.1, SaturatedFat 0.6, Cholesterol 2, Sodium 510.8, Carbohydrate 24.6, Fiber 4.4, Sugar 5.6, Protein 4.5

1 quart vegetable stock
3 slices chopped bacon
1 large chopped white onion
1 chopped red pepper
3 chopped parsnips
3 chopped carrots
1/2 head of chopped cauliflower
1/2 head chopped broccoli
1 cup frozen corn
1 tablespoon water
6 chopped garlic cloves
1 (14 ounce) can creamed corn
1 tablespoon chopped fresh thyme
1 bay leaf
1 teaspoon salt
1 tablespoon black pepper

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