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
Scale
- 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
- 3 Tbsp butter
- 1 medium yellow onion chopped (1 1/2 cups)
- 2 medium carrots, chopped
- 1/4 cup all-purpose flour
- 1 clove garlic, minced
- 5 cups of veggie broth
- 1 cup of milk
- 1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
- 1/2 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 1/2 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 1/2 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