Hearty enough for a meal, yet light, dairy-free, gluten-free, and Weight Watchers friendly at only 3 WW points, this Healthy Creamy Corn Chowder Recipe with turkey bacon is a healthy and delicious way to enjoy your summer corn.
Considering that your typical corn chowder is 12 WW points for the same serving size, I'd say this is a pretty good deal! This healthy corn chowder is popular in late summer and early fall, but it also makes a great year-round soup, as you can substitute canned corn or frozen corn for fresh corn.
Jump to:
- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪How to Make Healthy Corn Chowder Soup
- Expert Recipe Tips
- 🥣Difference between chowder and soup
- 🥗 What to Serve with Creamy Corn Chowder?
- 👪 Serving Size
- 🔢WW POINTS
- 🍽Equipment
- 🌡️Storage
- 🎥 Video
- ❔ Recipe FAQs
- 🥣More Weight Watcher Soup Recipes!
- 📋 Healthy Creamy Corn Chowder Recipe
Fresh corn is only around for a short time, so if you get your hands on some, then you are lucky! I love summer corn, and I was one of the lucky ones, considering hail wiped out a lot of the crop in my area this year.
And this Summer Corn Chowder was the delicious result! It's the perfect way to enjoy your corn.
🥘 Ingredient Notes
The trick to making rich and creamy soup without heavy cream or whole milk is to use potatoes and puree them as I did with this Potato Corn Chowder. I use the same technique with my Loaded Pierogi Soup. It makes your soup into a healthy and hearty meal! For this creamy corn chowder recipe, you'll need these key ingredients:
- Corn. I like to use fresh corn for this recipe. I
- Turkey bacon. Adds a great texture, taste and keeps the soup low in calories and fat.
- Potatoes. Russet potatoes work well for this soup because they are starchy and fall apart easily during cooking, resulting in a smooth texture. Stay away from waxy potatoes as they won't break down as well, such as red potatoes, fingerlings or new potatoes.
- Fresh thyme
- Red bell pepper
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Chicken broth - you can substitute vegetable broth
- Corn - fresh corn is best, but you can substitute canned or frozen corn
- Turkey bacon - you can substitute lean ham or regular bacon if you don't mind the fat and calories.
- Thyme - you can substitute dried thyme, but you'll only need ½ the amount
- Potatoes - You can use any type you like, but the waxier varieties (as mentioned above) don't break down as well and will make the soup's texture less smooth. You could substitute 1 package of instant potato flakes, but be sure to calculate the difference in fat and calories.
- Spicy - add a little cayenne pepper to spice this up! I also add a little sriracha sauce to it for myself (if I'm in the mood for spicier).
- Chicken corn chowder - substitute chicken breast for the turkey bacon.
My daughter recently developed a pretty dramatic aversion to dairy, so I'm trying to make recipes that are dairy-free, when I can. She's 18 now and pretty independent, so she will simply make her own adjustments and substitutions to meals, but she also loves dairy, so sometimes she just takes the hit. However, she loved this dairy-free corn soup and couldn't believe it was dairy-free!
🔪How to Make Healthy Corn Chowder Soup
PREP: Cook corn cobs and remove corn from the cob. Place in boiling water for about 7-8 minutes or until a fork goes easily into the kernel (see video for directions on cutting the corn off the cob in NOTES). Cook turkey bacon and set aside. *I usually do this the night before.
- Step 1: Add onion to a large soup pot with a little oil and cook until they are soft and lightly browned, about 8-10 minutes.
- Step 2: Add red pepper and garlic, then add chicken broth.
- Step 3: Bring the mixture to a boil, stirring constantly, turn down to medium heat, then stir in corn kernels (setting aside 1 cup) and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce the heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Step 4: With a slotted spoon, remove as much of the potatoes and vegetables as you can and blend in a food processor or blender until smooth (or use an immersion blender). You may have to do this in 2 batches. Stir the mixture back into the pot. *I use my Breville Immersion Blender, as you can see, and it works like a dream!
- Step 5: Add the remaining corn and turkey bacon. Cook for 5 more minutes over low heat. Remove bay leaf. Optional: Garnish with additional corn, red pepper, turkey bacon, chives, or cheddar cheese.
Expert Recipe Tips
- Use the corn cobs for extra flavor: After cutting off the kernels, simmer the bare cobs in the broth while the potatoes cook, then remove them before blending. This adds a natural sweetness and deeper corn flavor to your chowder. Just add chicken bouillon to this water.
- Don't skip caramelizing the onions: Taking time to cook the onions until they're golden adds a layer of richness that makes the chowder taste like it simmered for hours.
- Blend in stages for control: Instead of pureeing the entire pot, blend about ¾ of the soup and leave some chunks for texture. This gives you the perfect balance of creamy and hearty.
- Season gradually: Potatoes absorb a lot of seasoning, so taste and adjust with salt and pepper at the end. A splash of lemon juice or apple cider vinegar can also brighten the flavors.
- Cut potatoes evenly: Keep potato pieces the same size (about ½-inch) so they cook at the same rate and blend smoothly.
- Add bacon at the end: Stir in the turkey bacon just before serving so it stays crisp instead of getting soggy.
- Make it extra silky: For a restaurant-style finish, pass the blended portion through a fine mesh sieve before returning it to the pot.
- Garnish smartly: Fresh herbs like thyme, parsley, or chives add freshness to balance the creamy texture. A sprinkle of smoked paprika can also give a subtle smoky depth.
🥣Difference between chowder and soup
But there's a bit of a debate out there about the term "chowder." So what is chowder? And how is it different from soup? or stew? Or bisque? If you've also been wondering about that, then read on....
I had a guy comment on my Award-Winning Creamy Carrot Chowder that "although it was really good", "it's not chowder, " he said. I beg to differ....Chowders are a type of soup that is characterized by a thick consistency with the addition of chunky seafood, potatoes, or other vegetables. I ended up changing the name anyways 🙂
However, some claim chowders are cream soups, and other definitions state "creamy soups." A soup doesn't have to be a cream soup to be creamy, as you can see. You can read more about the difference between soup and chowder HERE.
But because there's a bit of chunky consistency to this, I'm calling it a chowder, although it's more like a creamy soup (without the cream). Therefore, I feel most comfortable calling it Corn Chowder Soup! You can call it whatever you want, but I'm sure we can all agree to call it delicious!
🥗 What to Serve with Creamy Corn Chowder?
Since this homemade corn chowder is a super hearty soup, I like to eat it on its own or serve it with fresh bread, such as my Bread Machine Italian Breadsticks , Bread Machine Onion & Olive Bread, or my Everything Bagel Cloud Bread Recipe (shown below).
Or try it with a salad like my Strawberry Spinach Salad!
You can also pair smaller servings of this soup with a main dish like Marinated Grilled Maple Lemon Pork. I personally think corn and pork are a match made in heaven!
👪 Serving Size
This healthy corn chowder recipe makes 12 cups, but the serving size is 1.5 cups. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW POINTS
This ww corn chowder recipe is 3 WW points.
🍽Equipment
You will need a large pot or a Dutch oven and a food processor for this simple soup recipe. A large scoop and drain spoon also comes in handy (affiliate links) if you are using a food processor.
However, I now use my Breville immersion blender for this recipe and all my cream soups! I bought it after doing a ton of research( and polling people in my Facebook soup group on the best immersion blender) and never looked back!
It is seriously THE BEST quality small appliance I have ever owned (and I'm crazy about small appliances!) If you love creamy soups, you need this immersion blender in your life! This Breville model has an ergonomic trigger grip (which I personally love) because you don't have to use your thumb- you can use your hand, and it feels more natural. It also has anti-suction tech - so no splattering or scratching!
🌡️Storage
Store this dairy-free corn soup in an airtight container for up to 4 days in the fridge.
It can be frozen for up to 3 months in a sealed container.
🎥 Video
If you're not sure how to cut cooked corn off the cob, then check out the easy method (and avoid making a mess) in this video: How to cut cooked corn off the cob
And if you're looking for more Weight Watchers Corn recipes, then check out my Healthy & Light Grilled Mexican Street Corn (Elote) - WW friendly & Gluten-free (below) and my Mexican Street Corn Pasta Salad!
❔ Recipe FAQs
Yes! This soup keeps well in the fridge for up to 4 days, so you can make it ahead for meal prep or entertaining. The flavors even deepen after sitting overnight.
Yes, you can! Add all ingredients (except turkey bacon and the reserved corn) to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Blend as directed, then stir in the bacon and extra corn at the end.
If your chowder is thinner than you'd like, simmer it uncovered for a few extra minutes to let some liquid evaporate. You can also blend more of the potatoes, or stir in a small amount of instant potato flakes.
Reheat it gently on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, thaw first in the fridge overnight. Avoid microwaving large portions, as it can make the potatoes gummy.
So, if you were fortunate like I was and got your hands on some fresh corn this season, and are looking for a great way to use that corn, this creamy corn chowder recipe is ideal. This easy corn chowder recipe is healthy, low-fat, WW friendly, dairy-free, and gluten-free!
And if you're looking for even more hearty soups that are healthy and WW friendly, see the list under the recipe card!
🥣More Weight Watcher Soup Recipes!
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📋 Healthy Creamy Corn Chowder Recipe
Ingredients
- 6 cobs corn cooked and removed from cob
- 8 slices turkey bacon, cooked cut into ¼ inch pieces
- 2 teaspoon olive oil
- 1 medium onion chopped
- 3 cloves garlic, minced
- 8 cups chicken broth gluten-free
- 6 medium potatoes, peeled cut into ½-inch pieces
- 2 teaspoon fresh thyme (or 1 teaspoon dried thyme)
- 1 whole red pepper, chopped
- 1 bay leaf
- ½ teaspoon salt and black pepper
Toppings (optional)
- chopped fresh chives or green onions
- shredded low- fat cheddar cheese
- additional turkey bacon
- additional red peppers
Instructions
- Cook corn cobs and remove corn from cob. Place in boiling water for about 8-10 minutes or until fork goes easily into kernel (see video for directions on cutting the corn off the cob in NOTES).
- Cook turkey bacon and set aside.
- Add onion to large soup pot with a little oil and cook until soft and lightly browned, about 8-10 minutes. Add red pepper. Then add garlic and chicken broth.
- Bring mixture to a boil, stirring constantly, turn down to medium heat, then stir in corn kernels (setting aside 1 cup) and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- With a slotted spoon, remove as much of the potatoes and vegetables as you can and blend in food processor or blender until smooth (or us an immersion blender). You may have to do this in 2 batches. Stir the mixture back into the pot .
- Add remaining corn and turkey bacon. Cook for 5 more minutes over low heat.
- Remove bay leaf.
Toppings (optional)
- Top with green onion and/or additional sauteed red pepper, corn kernels, cheese and/or additional turkey bacon as desired.
- Add additional salt and pepper to taste.
Notes
- Use the corn cobs for extra flavor: After cutting off the kernels, simmer the bare cobs in the broth while the potatoes cook, then remove them before blending. This adds a natural sweetness and deeper corn flavor to your chowder.
- Don't skip caramelizing the onions: Taking time to cook the onions until they're golden adds a layer of richness that makes the chowder taste like it simmered for hours.
- Blend in stages for control: Instead of pureeing the entire pot, blend about ¾ of the soup and leave some chunks for texture. This gives you the perfect balance of creamy and hearty.
- Season gradually: Potatoes absorb a lot of seasoning, so taste and adjust with salt and pepper at the end. A splash of lemon juice or apple cider vinegar can also brighten the flavors.
- Cut potatoes evenly: Keep potato pieces the same size (about ½-inch) so they cook at the same rate and blend smoothly.
- Add bacon at the end: Stir in the turkey bacon just before serving so it stays crisp instead of getting soggy.
- Make it extra silky: For a restaurant-style finish, pass the blended portion through a fine mesh sieve before returning it to the pot.
- Garnish smartly: Fresh herbs like thyme, parsley, or chives add freshness to balance the creamy texture. A sprinkle of smoked paprika can also give a subtle smoky depth.
Terri Gilson
This Healthy Creamy Corn Chowder is a real winner in our house! I love that it's hearty enough for a meal but still light at only 3 WW points. It's our favorite way to enjoy summer corn, though we make it year-round with frozen corn too.
Esta
Question...how much frozen corn if not in season ?
Terri Gilson
Hi Esta,
It's the equivalent of about 4.5 cups of corn. Enjoy!