This lightened up corn chowder recipe is made with corn, milk, veggie broth, and sneaky cauliflower that you won’t even notice. Who knew corn chowder could be this decadent and healthy at the same time? Serve it up with a salad or some crusty bread for an ultra-satisfying meal that works for any occasion!
I grew up absolutely loving corn chowder. You know, the kind that came in a can and all you had to do was dump it into a pot on the stove. Unfortunately, the store-bought corn chowder we all grew up on is anything but wholesome. Yes, there was corn. But there was also tons of sodium, fat, and unnecessary additives. I knew I could do better on my own by making corn chowder from scratch.
While traditional corn chowder recipes call for bacon, potatoes, and ungodly amounts of cheese, that tends to make me feel quite weighed down. So, I decided to come up with a lighter, healthier version of the beloved childhood favorite. This recipe has everything you could wish for in corn chowder and then some, while also sneaking in plenty of nutrients. This Slow Cooker Roasted Corn Chowder is also delicious.
You could call this lightened-up corn chowder the ultimate comfort food, I certainly do. It is perfect for summertime cookouts and cozy winter nights alike. Anyone will be impressed once they’ve had a bowl of this creamy and nourishing goodness. Don’t be surprised if your guests keep coming back for seconds or even thirds!
Key Ingredients and Easy Swaps
To make this dreamy corn chowder recipe, you’re going to need the following key ingredients:
- Corn: Considering it’s in the name, I think it’s safe to say corn is the star of today’s show. I prefer to use frozen corn, but fresh or canned corn would both work well too. (Definitely use fresh corn if it’s corn season!)
- Cauliflower: This is my secret ingredient for getting the best healthy corn chowder! Because cauliflower is so mild in flavor and gets beautifully creamy in soups, it’s the perfect way to get the results we’re looking for without tons of added fat.
- Vegetable broth: Chicken broth works fine too if you prefer that.
- Milk: To get the rich, silky consistency that this dish is known for, you’re going to need a combination of whole milk and evaporated milk.
Tips for the Best Corn Chowder (Lightened Up)
Here are some of my top tips and tricks to get the ultimate mouth-watering corn chowder every time you make it:
- Fresh is best. The key to making the best corn chowder is to use the best corn available to you. If you don’t have access to fresh corn or it’s not in season, frozen works well too. Canned corn would be my last choice, but that also works.
- Cook your cobs. After separating the corn from their cobs, allow the stripped cobs to simmer with the soup. This draws out the flavor beautifully, making for an even more flavorful dish.
- Vegan-friendly. To convert this recipe into a vegan-friendly corn chowder, replace whole milk with any plain, unsweetened dairy-free plant milk of your choice. For a richer soup, use coconut milk.
- Turn up the heat. Throw in a pinch of cayenne or some chopped jalapenos for a hint of spice. For a hint of smoky flavor that isn’t necessarily spicy, try adding a dash of smoked paprika.
- Salt to taste. Unless you’re using unsalted broth, give your soup a taste after simmering and only add as much salt as you deem necessary. Everyone has their preferences, which is why we say ‘salt to taste.’
- Use a heavy-bottomed pot. Using a heavy-bottomed pot will ensure that the heat is evenly distributed, making the soup less likely to burn.
- Add a little tang. A trick I have recently discovered is that adding a spoonful of crème fraiche or sour cream at the end not only makes for an even creamier soup, but it adds a slight tanginess that makes the dish restaurant-worthy.
- Add potatoes: Traditional corn chowder usually has potatoes as well. If you would like to use potatoes, simply simmer them in the broth until they are cooked through and then add the corn. When I add potatoes, I like to add red potatoes.
What to Serve With Corn Chowder
Since corn chowder makes for quite a hearty meal on its own, you don’t really need much with it. I like to serve it as the main dish, accompanied by side dishes that don’t outshine its brilliance. Some suggestions are:
- Fresh bread. You can never go wrong with a little soup and bread action! I love dipping a baguette or some homemade breadsticks into this creamy soup.
- Roasted vegetables. For a quick snack or light meal, pair your soup with roasted veggies on the side like this Roasted Garlic Broccoli or some sauteed zucchini.
- Salads. Let’s pretend we’re at Panera and enjoy a nice soup and salad combo, shall we? This soup basically makes you feel like you’re at Panera already, so just add in your favorite soup for a classic combination you can feel good about.
- Sandwiches. A loaded grilled cheese sandwich with mozzarella, sharp cheddar, and gruyere would make the ultimate pairing for creamy corn chowder. A classic turkey and cheese sandwich would also do the trick!
- Quesadillas and tacos. Since corn is a staple in Mexican cuisine, why not serve your corn chowder as a side dish alongside some classic Mexican dishes? Try these Portobello Mushroom Quesadillas or Cajun Shrimp Tacos.
How to Store Leftover Chowder
Let’s get one thing straight. I don’t have a whole lot of experience in this department, because my family devours this soup from the moment I shout “dinner!” However, I do know that you can easily store your soup in the fridge if you wind up with leftovers.
Make sure to let the soup cool to room temperature, then transfer it to an airtight container and store in the fridge for up to 3-5 days. Because this soup is dairy-based, I wouldn’t recommend storing it in the freezer. Dairy tends to separate when thawed and you would likely end up with a clumpy, not-so-great chowder.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about this lightened up corn chowder recipe:
If you find that your soup isn’t thick enough for you, try adding a cornstarch slurry or a bit of flour mixed with water. This is my favorite easy way to thicken soup and it never fails! Just make sure you don’t add the flour or cornstarch directly to the soup by itself, as it will likely clump up.
Absolutely! Cooking low and slow in the crockpot helps to develop deep, rich flavors and spares you the drudgery of standing by the stove in anticipation.
Personally, I find that the easiest way is to lay the corn down on the cutting board, then use a sharp knife to slice off a strip of kernels lengthwise. Rotate the cob so that the flat side is against the cutting board and repeat the process until all of the corn has been removed from the cob.
To achieve the smoothest consistency, it is essential to remove the silk threads after the corn is shucked. The easiest way to do this is to brush the corn with a firm bristled brush (you can even use a clean toothbrush).
Corn Chowder (Lightened Up)
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- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower florets
- 4 cups vegetable broth (or chicken broth)
- 1 bay leaf
- 1/2 tsp kosher salt (more to taste)
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 3 cups whole milk
- 12 oz canned evaporated milk (skim, low fat, or whole)
- 4 cups corn (fresh, frozen, or canned corn)
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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