Cream Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 153.2
  • Total Fat: 4.0 g
  • Cholesterol: 6.9 mg
  • Sodium: 363.5 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Cream Corn Chowder calories by ingredient


Introduction

A great way to take the chill off a winter's day! I made this so I'd have a good lunch go-to for work with a salad. A great way to take the chill off a winter's day! I made this so I'd have a good lunch go-to for work with a salad.
Number of Servings: 10

Ingredients

    I frozen package of Cream Corn, 16 ounces (stats are for Pictsweet White Sweet Cream Corn)
    Celery, raw, 1 cup, diced
    Onions, raw, 1 medium, diced
    Olive Oil, 1 tbsp
    Garlic, 3 cloves
    Low sodium chicken broth, 4 cups
    Potato, raw, 4 cup diced
    Butter, unsalted, 2 tbsp
    All Purpose Flour, 2 tbsp
    Skim Milk, 10 ounces

    Recommended seasonings to taste: cayenne pepper, fresh ground black pepper, Liquid Smoke.

Tips

Don't come to this recipe thinking Campbell's Chicken Corn Chowder. It's not that. But that's also really rotten in a diet, especially one avoiding fat or sodium. One cup of CCCC has 760 mg of sodium. My serving size is 2 cups of soup and that's only 363 mg of sodium. 1 cup would be half that -- 182 mg of sodium.

I do admit, I want a little more salt in this recipe. But part of that is just being used to the sodium levels in processed food from the store. The only seasonings I added were cayenne pepper, fresh ground black pepper, and a couple of drops -- just a couple! -- of Liquid Smoke. I found that was enough to take my mind off all the salt that wasn't there.

This basic recipe would be very good for New England clam chowder, too, adding clams with juice instead of the cream corn. I have a vegan version of this corn chowder in mind and I will cook it next.

I served it with a piece of homemade bread. I swear by my bread machine. It's the best thing I ever bought for $12 at a thrift store.

You can peel the potatoes if you want. I didn't. It's all good!


Directions

Dice onions and celery. Saute in olive oil in soup pot until translucent, add garlic and saute till fragrant (30 seconds). Add broth and diced potatoes. Bring to simmer and then cook until potatoes are tender, about 30 minutes. Add cream corn and bring back to simmer.

In saute pan or other sauce pan, melt butter until foamy. Add flour and stir to cook off flour flavor, about a minute. Do not let roux begin to brown. Add milk slowly and stir continually to thicken. Add white sauce to corn soup. Add seasonings to taste and serve.

Serving Size: Makes 10 2-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user JNOBLES67.