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Let's Make Corn Chowder (Lightened Up)
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This lightened up corn chowder has a secret ingredient to thicken up the broth without needing tons of cream! It's packed with corn flavor, easy to make, and perfect for meal prep.
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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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Step 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.
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Step 2 Add the broth, cauliflower, bay leaf, salt, pepper, and nutmeg. Cook until the cauliflower is soft. Remove the bay leaf.
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Step 3 Using an immersion blender, blend the soup until smooth. Alternatively, you could transfer the contents of the pot to a stand blender, blend, and then pour back into the pot.
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Step 4 Add the corn, whole milk, and evaporated milk. Bring to a simmer and cook for 5-10 minutes. If using fresh corn, cook until the corn is tender. Season well with salt and pepper.
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