This Weight Watchers Corn Chowder is a creamy, comforting soup that's perfect when you want something hearty without making a heavy meal. Sweet corn, tender vegetables, and a creamy broth come together to make an easy soup that feels like classic comfort food. It is simple enough for a weeknight dinner and makes a great lunch for meal prep.
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Why This Works
I love this corn chowder because you get plenty of creamy texture and sweet corn flavor without needing a complicated recipe. Corn naturally adds sweetness, while potatoes make the chowder hearty and filling. Using lighter ingredients keeps the soup more WW-friendly while still giving you that cozy chowder texture.
It is also an easy recipe to customize. You can add extra vegetables, adjust the seasonings, or make it thicker or thinner depending on how you like your chowder.
Ingredients Needed
- Fresh sweet yellow corn, husked and silks removed and kernels cut from cob
- Butter
- Yellow onion chopped (1 ½ cups) - provide a sweet and savory flavor to the dish, while also helping to build the foundation of the dish with its aroma and ability to caramelize.
- Medium carrots, chopped - contributes a subtle sweetness and a hearty texture to the dish.
- All-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries. (Not pictured above)
- Garlic, minced - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Veggie broth - The best type of chicken stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
- Milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Yukon Gold potatoes, cut into ½-inch pieces - Can also use russet potatoes
- Thyme is a perennial herb that is commonly used in cooking due to its strong and fragrant flavor.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Corn Chowder
Step 1: Melt butter in a large pot over medium heat. Add the onions and carrots, and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 ½ minutes. While whisking, slowly pour in 5 veggie stock(broth).
Step 2: Bring mixture to a boil, stirring constantly, then stir in corn kernels 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.
Step 3: Remove bay leave then transfer 2 ½ cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in milk.
Pro Tips for Corn Chowder
Cut the potatoes into small, uniform pieces so they cook evenly.
For a thicker chowder, mash some of the cooked potatoes against the side of the pot with a spoon. You can also use an immersion blender for a few seconds, but don't blend the entire soup unless you want a completely smooth texture.
Frozen corn is convenient and doesn't need to be thawed first.
Add the milk and cream cheese toward the end of cooking for the smoothest texture.
If you're making this for WW, check your specific ingredient brands in the WW app because Points can vary between products.
Storage
Let leftover corn chowder cool before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or gently warm the chowder on the stovetop. If the soup thickens in the refrigerator, add a splash of milk or broth while reheating.
Serving Suggestions
Serve this corn chowder with a simple green salad, roasted vegetables, or a piece of crusty bread. It also makes a great light lunch with fresh fruit on the side.
For extra flavor, top each bowl with fresh parsley, cracked black pepper, or a sprinkle of green onions.
Or serve this soup with some Crescent Roll Bread Hack
Serving Size: 1 cup
More Great Recipes to Try:
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Weight Watchers Corn Chowder
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 8 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Low calorie corn chowder is a delicious soup made with fresh corn, low-fat milk, and herbs. It is a healthy and satisfying meal that is perfect for those who are trying to watch their calorie intake. This chowder is packed with flavor and nutrients, and is a great way to enjoy the taste of summer all year round.
Ingredients
- 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
- 3 Tbsp butter
- 1 medium yellow onion chopped (1 ½ cups)
- 2 medium carrots, chopped
- ¼ cup all-purpose flour
- 1 clove garlic, minced
- 5 cups of veggie broth
- 1 cup of milk
- 1 lb Yukon Gold potatoes, cut into ½-inch pieces
- ½ tsp dried thyme
- 1 bay leaf
Instructions
- Melt butter in a large pot over medium heat. Add the onions and carrots, and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 ½ minutes. While whisking, slowly pour in 5 veggie stock(broth). Bring mixture to a boil, stirring constantly, then stir in corn kernels 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.
- Remove bay leave then transfer 2 ½ cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in milk.
- Serving Size: 1 cup
Notes
My WW Personal Points: 6 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1
- Calories: 214
- Sugar: 6
- Sodium: 8
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 44
- Fiber: 5
- Protein: 7
Jenna says
8 ears would probably be about 4 cups of frozen corn.
carolina MOLLOY says
Can I use frozen corn? 8 ears of corn would be about 4 cups of frozen.