Soup’s On! Corn Chowder

by Rachel on November 6, 2009

Fact: this soup recipe is awesome. It’s from the November issue of Shape magazine, and it’s really just a WIN. If you like potato and corn soup, you must try this!


2 tbsp butter

1 onion, chopped

1 stalk celery, chopped

1 tsp minced garlic

1.5 tsp salt

4 cups chicken broth or water

2 or 3 small red or white potatoes, diced

3 cups frozen corn

1/2 cup whole milk

Chopped parsley for garnish

This Is How We Do It

Defrost the corn by putting it in a strainer and running them under warm water for a minute or two.

In a stockpot, melt butter over medium heat. Mmmm! Add onion, celery, garlic, and salt. Cook, stirring for about 5 minutes, until the vegetables begin to soften.

Add the water and potatoes. Bring to a boil, then reduce heat to low.

Partially cover and simmer gently for about 15 minutes, or until the potatoes are completely soft.

You don’t have to use an immersion blender, but I seriously recommend it! It takes the soup from watery with chunks so seriously creamy.

Add the corn and simmer for 5 minutes.

Stir in milk and heat very gently for 1 minute. Season with pepper and top with parsley.

Helllls yeah!

This recipe is great. It uses real butter and whole milk, so it’s very creamy and satisfying, but it’s in small enough quantities that it won’t make you feel like you’re blowing up. A two-cup serving has 178 calories, 6 g fat (2 saturated), 31 g carbs, and 5 g protein. Two cups is a big bowl of soup!

I made this for dinner with BLTs and it was an amazing combo. I mean, bacon is just, well, bacon, but the combo of the bacon and then the creamy potato soup was just delicious. I was so happy with this meal. I wanted to freeze it to eat more in a couple weeks, but the leftovers did not last long enough.


{ 3 comments… read them below or add one }

1 Tracy November 6, 2009 at 1:34 pm

sounds good! I was just thinking how I wanted to try making corn chowder! I will definitely give this recipe a try but the dietitian in me will probably use skim milk and eliminate the butter :) Can’t wait to try it, but only after I buy an immersion blender! I really want one and I can’t believe I haven’t bought one yet!


2 Rachel November 6, 2009 at 1:39 pm

You will LOVE your immersion blender! You know, at first, I was really hesitant to use butter and whole milk, but I really do recommend it. You use such a small amount of whole milk and there’s only 1 gram of saturated fat in a cup of the soup…and after making it, I think the richer ingredients do make a difference!

Let me know how it turns out! :)


3 PaganAngel November 6, 2009 at 7:34 pm

Thanks for sharing! It looks like a great alternative to my cousin’s classic (2 cans creamed corn, 2 cans cream of potato soup, block of cream cheese…you get the idea). I love Shape!


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