Potato Corn Chowder Recipe Healthy
Healthy Potato Corn Chowder made with tender potatoes, sweet corn, and low-fat milk. Creamy, light, and comforting without heavy cream.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 celery stalks chopped
- 1 medium carrot diced
- 2 garlic cloves minced
- 3 medium Yukon Gold potatoes peeled and diced (about 3 cups)
- 2 cups sweet corn fresh or frozen
- 4 cups low-sodium vegetable broth
- 1 cup low-fat milk 1% or 2%
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme optional
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot, and cook for 5–6 minutes until softened. Stir in minced garlic and cook for 30 seconds. Add diced potatoes, corn, vegetable broth, salt, pepper, and thyme. Bring to a gentle boil, then reduce heat and simmer covered for 15–20 minutes until potatoes are tender. Remove about 2 cups of soup and blend until smooth, then return it to the pot to thicken naturally. Stir in low-fat milk and simmer gently for 3–5 minutes. Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
Blend only part of the soup to maintain texture. Avoid boiling after adding milk to prevent separation. Store in the refrigerator for up to 4 days or freeze for up to 2 months.