📋 Healthy Creamy Corn Chowder Recipe
This Healthy Creamy Corn Chowder soup has a creamy texture, is made without dairy, it's gluten-free, light and healthy, yet hearty enough for a meal. It's also Weight Watchers friendly!
Servings 12 cups
Calories 134kcal
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
*Note: The process images and the final images look different because they were taken in different lighting.
🎥 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
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.
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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.
- 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.
Nutrition
Serving: 1.5cups | Calories: 134kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 332mg | Potassium: 525mg | Fiber: 3g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 34mg | Calcium: 23mg | Iron: 1mg
