Corn Chowder Recipes

Using low-fat milk instead of cream lowers the saturated fat content in this hearty summer soup.

Watch out for the jalapeño pepper!

Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn.

A concoction I created in 2008 during the first Monday Night Football Game.

Very satisfying. A large pot of soup that tastes even better the next day.

A hearty chowder for cooler temperatures or a chilly rainy.

This recipe makes a lot--I freeze some for later. Or, you could cut it in half. It's really filling and low calorie/fat.

Recipe from Clean Eating Magazine. The servings are very generous at 1 1/2 cups.

Simple and delicious; Can accompany with warm flour or corn tortillas

from CookingLight Jan 2006

Sweet & spicy curry & smokey heat of chipotle. For a harvest celebration use fresh corn & tomatoes.

This is a Family Favorite that I altered to make it a healthier.

Wonderful, sweet, spicy comfort chowder adapted from a Cooking Light recipe. It is quick and fills the house with a yummy aroma.

Quick and lower fat chowder!

Guests at the Hotel Pattee in Perry, Iowa, savor this soup ladled into bread bowls for a doubly delicious presentation. The hotel's chefs roast the corn in the husk before adding it to the soup. I simplified the recipe by using frozen corn instead.

Created out of need to utilize bushel of corn bought by my dear husband.

Yield: 4 servings (about 1.5 cups each)

i recommend home-made chicken stock so the soup has a good, natural thickness. If using store-bought you may have to thicken soup with a roux. also, feel free to add more potatoes or corn or whatever, these are just my proportions. Next time i make this i will add some pulled chicken. i sprinkled a little shredded cheese on top before i served.

a creamy and hearty soup, modified for fat and calories

This soup is fantastic. My father-in-law makes it every year whenever we have a family gathering. It took 15 years of marriage to his son to finally share the recipe with me. I've been making it for almost 6 years now and my family loves it!

16 oz Chicken Breast (boneless skinless)
4 Medium Ears fresh Corn
48 oz Chicken Broth 100% fat free 33% less sodium(swanson)
1 small Bell Pepper chopped (1/2 C. divided)
1 1/2 Cup Skim Milk (Over The Moon Brand)
2 C Instant Mashed Potato Flakes (Idaho Spuds brand)
Salt & Pepper to taste
Crushed Red Pepper flakes to taste (optional)

I got this recipe from the campbell's soup site and it is super easy and really yummy!

Tofu instead of cream bumps up the protein and lowers the fat without sacrificing the bacon!

This is a chowder made with low-fat coconut milk. It has cumin, garlic, lemongrass, cilantro, lime juice, and fresh minced gingerroot, jalapeno peppers for flavor. The addition of your choices of seafood are crab meat, bay scallops, medium shrimps, oysters, or lobster meat! I use a combo of shrimps and crab. Leave out the salt completely and you'll never miss it!

I found this recipe in a vegan cook book called Extra Vegan Za. I subbed lite coconut milk for regular to reduce the calories. This made a huge pot of soup, that could easily make more than 4 servings

I had a lot of this left over the next day. I threw some in my magic bullet and blended it up to make it really creamy, I think its almost better this way, add a little cornstarch to thicken up to make an even creamier chowder!

2 servings - double if needed

Slow cooker

Serve this soup as a meal. Be careful, it's addicting!