Low-Fat Corn and Potato Chowder

Low-Fat Corn and Potato Chowder

Whenever I get back from a trip, I don’t want to do anything for at least 2 days. I want to catch up on sleep. I want to clean the house. I want to catch up on my DVR. I basically don’t want to do anything that requires thinking which is pretty much the opposite of what happens at work every day. Most of the time, my brain just hurts by the time I get home from work. I need to keep things as simple as possible this week and with the weather really starting to cool off, soup is certainly the way to go.

Low-Fat Corn and Potato Chowder

This low-fat corn and potato chowder is so good, definitely one of my most favorite soup recipes I have made I think. My husband didn’t love it as much as I did, but it was mostly because he doesn’t like corn in his soup. Whatever! The corn is one of the best parts if you ask me! I know corn is not in season anymore, but if you can use fresh corn off the cob, I highly recommend it. This chowder is plenty filling with the corn, potatoes, and carrots and to keep things light, I didn’t use any heavy cream.

Low-Fat Corn and Potato Chowder

Low-Fat Corn and Potato Chowder

Ingredients:

  • 3 strips turkey bacon (or any bacon you prefer), chopped
  • 1 medium yellow onion, diced
  • 3 cups mini gold potatoes, diced into small bite-size pieces
  • 1 cup carrots, sliced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 cups corn (fresh or frozen)
  • 1 cup skim milk
  • 1 cup fat-free half and half (or just add more milk)
  • green onions or parsley (for garnish)

Directions:

  1. Cook the bacon over medium heat until crispy in a large dutch oven or pot. Remove the bacon using a slotted spoon, but leave the drippings.
  2. Add the onion and saute for about 2-3 minutes or until translucent. Add the potatoes and the carrots to the pot followed by the cumin, salt, pepper, and the flour. Stir until everything is well-coated with the flour. Pour the broth in. Lower the heat and bring to a simmer. Let the vegetables simmer for about 15 minutes or until mostly cooked and slightly thickened. Stir in the corn and let cook for another 10 minutes. Stir in the milk and half and half and let cook for another 5-10 minutes until the vegetables are cooked and the soup is heated. Season with additional salt and pepper if desired. Sprinkle some of the bacon on top of each indvidual bowl. Garnish with fresh chopped green onion or parsley.

Calories per serving: 215 (if divided into 6 servings); Fat per serving: 2.3 g

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Low-Fat Corn and Potato Chowder

   

15 comments

  1. Love that you made a lighter chowder! I love a good chowder that I can heat up on a busy weeknight!

  2. Yum! We love corn chowder in our house! I need to give this version a try! I’m the same way after being gone for a few days. My parents were visiting this past weekend and while I was home, I got nothing done and was not in my normal routine … I’m been completely off this week because of it!

  3. A delicious chowder my friend, low fat but equally tasty :D

    Cheers
    CCU

  4. What a great comfort food meal!

  5. Gorgeous soup – perfect for going into our cold weather season. Pinned to try!

  6. I am the same way after a trip! It’s like I need a vacation from my vacation. This soup is totally up my alley and looks like the perfect solution!!

  7. Low fat and comfort food… this is a win -win meal. :)

  8. What great comfort food & even better that you lightened it up! Can’t wait to try this!

  9. Just got done eating this for dinner here in Switzerland!! The BF and I loved it and the only thing I changed was adding a clove of garlic, a dash of cayenne pepper and we topped ours with white cheddar. BF said it is now his favourite soup! Thanks for sharing!!

  10. We are in the process of cooking this right now, and it sure smells wonderful. Can’t wait to eat it :) Two things: the recipe doesn’t mention when to add the bacon back in, so you may want to edit that in, although I’m sure it’s not that important when it’s done. Second, and my main reason for commenting: where did you get that beautiful bowl? Thanks for the recipe!

    • Thanks for pointing that out, Caroline. I actually prefer to just sprinkle it on top of my bowl so it’s nice and crispy, but you can also just stir it in at the very end. As for the bowl, I think I got it at Anthropologie (it’s a few years old).

  11. This was really good but I personally think it could be a little thicker. Any tips on what to add to thicken it a tad? More flour in the beginning?

    • Hi Darlene. You could try adding more flour or you can also mix a couple of teaspoons (or more depending on how thick you want it) of cornstarch with a bit of water and then stir that in more towards the end and that should help thicken it more.

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