Better-For-You Corn Chowder

Better-For-You Corn Chowder

Serves 8

This lighter version of traditional corn chowder with sweet bell peppers, chunks of red potato and creamy almondmilk puts corncobs to work flavoring the soup broth for a fresh corn flavor.

  • 4 ears corn, shucked and kernels removed, cobs reserved (about 4 cups kernels)
  • 3 red potatoes (about 1 pound), cubed
  • 1 medium white onion, diced
  • 1 medium carrot, diced
  • 1 red bell pepper, seeded and diced
  • 2 sprigs fresh thyme, plus more for garnish
  • 2 bay leaves
  • 1 cup unsweetened almondmilk
  • 1/8 cayenne pepper (optional)
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Place corncobs, 5 cups water and potatoes in a large stockpot. Cover, bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15 minutes. Discard the cobs.

Heat a large skillet and add onion and carrot. Cook over medium heat until golden brown, stirring occasionally, about 10 minutes, adding water if necessary to prevent sticking. Add 1/4 cup water, bell pepper, corn kernels, thyme and bay leaves. Cover and cook on low until the bell pepper is soft, about 15 minutes. Stir vegetable mixture, almondmilk and cayenne into corn broth. Simmer on low, uncovered, until warmed through, at least 10 minutes. Discard bay leaves and thyme sprigs. Purée half the chowder using an immersion or upright blender. Garnish with fresh thyme and serve.

Nutritional Info: 
Per Serving:Serving size: about 1 cup, 100 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 45mg sodium, 22g carbohydrate (3g dietary fiber, 5g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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