Low Fat Creamy Corn Chowder Recipes

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CREAMY VEGAN CORN CHOWDER



Creamy Vegan Corn Chowder image

I was experimenting with different menu ideas when I became a vegan, and came across this great low-fat comfort food chowder. Great for a meal starter or even the main meal itself.

Provided by BREGGIE110

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 small onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 clove garlic, minced
2 ½ cups water
2 cubes vegetable bouillon
2 cups corn
2 cups soy milk
1 tablespoon flour
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
  • Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.

Nutrition Facts : Calories 153 calories, Carbohydrate 20.5 g, Fat 6.7 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 0.9 g, Sodium 476 mg, Sugar 7.1 g

GRANDMA'S CORN CHOWDER



Grandma's Corn Chowder image

My husband's grandmother used to make this chowder for him when he was a child. When we got married, she passed the recipe onto me. Enjoy!

Provided by CKINCAID1

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 8

½ cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups water
3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Steps:

  • Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot.
  • Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender.
  • Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 40 g, Cholesterol 26.4 mg, Fat 9 g, Fiber 3.8 g, Protein 7.1 g, SaturatedFat 4.9 g, Sodium 972.3 mg, Sugar 4.6 g

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Corn really stars in this delectable recipe-it hits the spot whenever you crave a rich, hearty soup. I make it each year for a luncheon at our church's flea market, where it's always a big seller.-Carol Sundquist, Rochester, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 chicken bouillon cubes
1 cup hot water
5 bacon strips
1 cup chopped green pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3 cups milk
1-1/2 cups fresh or frozen whole kernel corn
1 can (14-3/4 ounces) cream-style corn
1-1/2 teaspoons seasoned salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dried basil

Steps:

  • Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 233 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 941mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 7g protein.

LOW FAT CORN CHOWDER



Low Fat Corn Chowder image

Corn chowder is one of my favorite soups. Unfortunately is usually comes with a fat content. I found a recipe on recipezaar and adapted it. I have gotten many compliments for its creamy texture and peppery zing. I hope you enjoy.

Provided by Bobbie537

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups celery, chopped
2 cups carrots, chopped
1 large onion, chopped
2 tablespoons olive oil
1 (16 ounce) bag frozen corn
2 (15 1/2 ounce) cans cream-style corn
2 cups low sodium chicken broth
2 cups 1% low-fat milk
bells seasoning, to taste
pepper, to taste
1 tablespoon all-purpose flour

Steps:

  • Saute celery , carrots, onion in olive oil until tender.
  • Add frozen corn.
  • Add flour to make roux.
  • slowly add in chicken stock and milk.
  • last add in cans of cream corn and seasonings.
  • Let simmer so flavors may meld. 1/2 -1 hours.
  • Enjoy.

LOWFAT CREAMY POTATO CORN CHOWDER



Lowfat Creamy Potato Corn Chowder image

While reading through some soup recipes online one day, I came across this one and realized that I actually had all the ingredients on hand. Since the weather outside was awful, I whipped up a batch, hoping to thaw out my roommate when she got home from class. She loved it and so has everyone else I've made it for. It never seemed to me that there was enough water to cook the potatoes, corn, and onion, but trust me, there is! Great with bacon or ham, and some cheddar cheese if desired.

Provided by Clarkgirl83

Categories     Chowders

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

10 ounces frozen corn
1 cup cubed peeled potato
1/2 cup onion, chopped
1/3 cup water
3 chicken bouillon cubes, crushed
1/8 teaspoon black pepper
1 1/2 cups milk, plus
1/4 cup milk
2 tablespoons dry milk
2 tablespoons flour

Steps:

  • In a large saucepan, stir together the corn, potato, onion, water, chicken bouillon, and black pepper.
  • Bring to a boil; reduce heat. Cover and simmer 10 minutes or just until potatoes and corn are tender, stirring occasionally.
  • Stir in the half cup of milk and continue to simmer.
  • Meanwhile, in a small bowl, stir together dry milk and flour.
  • Gradually stir in the 1/4 C of milk until smooth.
  • Pour the milk and flour mixture into to corn, potato, and onion mixture.
  • Cook and stir until thick and bubbly.
  • Top with cheese and ham or bacon, if desired.

Nutrition Facts : Calories 419, Fat 12, SaturatedFat 6.6, Cholesterol 38.1, Sodium 1259.2, Carbohydrate 66.7, Fiber 5.9, Sugar 6.3, Protein 17

LOW-FAT CREAMY CORN CHOWDER



Low-Fat Creamy Corn Chowder image

You can use skim milk instead of powdered in this recipe. Just sub 3 cups of milk for powdered milk and 3 cups water.

Provided by Nyteglori

Categories     Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups water
1 cup onion, chopped
2 cups carrots, sliced
2 cups celery, sliced
1/2 teaspoon white pepper
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can cream-style corn
1 cup powdered milk
8 ounces low-fat cheddar cheese, grated

Steps:

  • In large saucepan add water, onions, carrots, celery and pepper.
  • Cover and cook on high heat until water comes to a boil.
  • Reduce heat and simmer until vegetables are tender.
  • Stir in corn, milk, and cheese and return soup to a boil.
  • Reduce heat and simmer uncovered for 20 minutes.

Nutrition Facts : Calories 237.2, Fat 7.2, SaturatedFat 4.1, Cholesterol 21.5, Sodium 610.2, Carbohydrate 32.4, Fiber 3.4, Sugar 12.2, Protein 14.2

LOW FAT CHICKEN CORN CHOWDER



Low Fat Chicken Corn Chowder image

Make and share this Low Fat Chicken Corn Chowder recipe from Food.com.

Provided by Gingerbear

Categories     Chowders

Time 1h30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

butter-flavored cooking spray
2 boneless skinless chicken breast halves, cut into bite sized pieces
1 medium onion, coarsely chopped
2 medium potatoes, peeled and cubed
1/2 cup water
2 cups skim milk
16 ounces frozen whole kernel corn
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dried whole thyme
8 teaspoons low-fat cheddar cheese

Steps:

  • Spray a dutch oven with butter-flavored cooking spray.
  • Sauté chicken until all pink is gone.
  • Remove from pan and set aside.
  • Sauté onions until tender.
  • Add potatoes and water.
  • Cover and simmer 15-20 minutes or until potatoes are tender.
  • Stir in remaining ingredients except cheese.
  • Add cooked chicken.
  • Cook over medium heat, stirring frequently until thoroughly heated.
  • Portion chowder into bowls; top each portion with 1 Tsp cheese.

LOW-FAT CHICKEN CORN CHOWDER



Low-Fat Chicken Corn Chowder image

I LOVE chicken corn chowder, but it is usually really high in calories. So, when the doctor told me that I need to lose some weight, I went a-hunting for a low-fat and low-cal version. What I found was this. I love that the work is minimal. No chopping (if you use frozen onions like I do), no peeling, just open a few cans and off you go! This is just as good reheated the next day if there are leftovers. I add a little Tabasco right before eating. Also, I should note that we like our chowder meaty, so I use 2 large cans of chicken. If you like it less so, you can use only one can. If you prefer to not use canned meat, use 1 cup of cooked, diced chicken breast for each can.

Provided by ksduffster

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
2 (14 1/2 ounce) cans low-fat chicken broth
1 (16 ounce) package frozen white corn
2 (10 ounce) cans white meat chicken, drained
1 (10 3/4 ounce) low-fat condensed cream of chicken soup
1/2 cup orzo pasta, uncooked
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup skim milk
2 tablespoons all-purpose flour

Steps:

  • In a large Dutch oven or stockpot, sauté onion in a small amount of the chicken broth over medium heat 5 minutes, or until onion is tender.
  • To the Dutch oven, add remaining chicken broth, corn, chicken, cream of chicken soup, orzo, rosemary, basil, sugar, salt, and pepper.
  • Bring to a boil and turn heat to low; simmer 10 minutes or until orzo is tender.
  • In a small bowl, stir together milk and flour until smooth.
  • Slowly add to pot and simmer 5 more minutes.

CREAMY CORN CHOWDER



Creamy Corn Chowder image

Bacon and corn star in this creamy chowder, perfect for a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 18

4 slices thick-cut bacon
1/4 cup butter
1 large onion, finely chopped (1 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small carrot, finely chopped (1/3 cup)
2 cloves garlic, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/2 cup dry white wine or chicken broth
3 cups frozen extra-sweet whole kernel corn (from 1-lb bag)
2 medium potatoes (Yukon Gold or other medium-starch potato), each cut into 8 chunks
3 cups half-and-half
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt or to taste
Freshly ground pepper, if desired
1 dried bay leaf
Dash of ground nutmeg
Chopped fresh parsley, if desired

Steps:

  • In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
  • In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
  • Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
  • Garnish with parsley if desired, and crumbled bacon.

Nutrition Facts : Calories 490, Carbohydrate 43 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 13 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 11 g, TransFat 1 g

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