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Corn Chowder

I am seriously bummed out about the end of corn season. Fresh corn is one of my favorite things and the season came and went in the blink of an eye. However with some clever freezer planning, you can still enjoy the great taste of fresh corn all year long. This recipe for corn chowder is one great way to do that. Make a big batch and freeze individual or family size portions to pull out when a corn craving strikes. Adding the corn cobs to the stock adds a ton of great corn flavor without adding lots of calories.

Corn Chowder
Servings: 8
Serving Size: 1 cup
Nutritional Information: 187 calories, 4.5g of fat, 27.3g of carbohydrates, 2.1g of fiber, 9.8g of protein, Sugars: 13.2g
Weight Watchers® PointsPlus®: 4 *


  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 ears fresh corn, cut off the cob (but save the cobs)
  • 12 oz. evaporated skim milk
  • 4 cups vegetable or chicken broth
  • 2 cups skim milk
  • 1 cup fat free half and half
  • Salt and fresh pepper
  • 1 bay leaf
  • Pinch of nutmeg


  1. Add the olive oil, butter, onion, and garlic to a soup pot over medium heat. Saute for 10 minutes or until onion is tender. Add the fresh corn and saute for 3 more minutes. Season with salt and pepper until well seasoned.
  2. Add the corn cobs, evaporated milk, broth, milk, and bay leaf. Season again with salt and pepper. Let simmer for one hour covered.
  3. Remove the corn cobs and bay leaf. Stir in the half and half and add the nutmeg.
  4. * PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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    I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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3 Response to Corn Chowder

  1. Kim on October 9, 2013

    I love this recipe. If I wanted to substitute frozen corn, how much would I need? I am not sure in my area how fresh the fresh corn still is.

    • Kristen on October 9, 2013

      It would be around 5 cups. An ear of corn usually yields between 1/2 cup to 3/4 cup.

  2. Denise on October 11, 2013

    I’m making this as we speak! It smells amazing already, I can’t wait to taste it!


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