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Corn Chowder

servings: 6
Corn Chowder

prep time


total time





Corn Chowder

servings: 6


  • 2 tablespoons canola oil
  • 2 large onions, peeled and chopped
  • 2 large stalks celery, diced
  • 1 large red bell pepper, cored, seeded and diced
  • 4 cloves garlic, peeled and minced
  • 2 cups reduced-sodium chicken broth or chicken stock
  • 1 Tbsp. chopped fresh thyme
  • 2 large potatoes, peeled and diced
  • 2 cups cooked corn kernels, fresh or frozen
  • 1 1/2 Tbsp. cornstarch
  • 2 cups Simply Smart 1% Lowfat Milk
  • 4 Tbsp. bacon bits, optional 



In a large, heavy saucepan, heat oil over medium-low heat.  Add onions. Cook until softened. Add celery, pepper, and garlic, and cook for two or three minutes longer.  Add chicken broth, thyme, and potatoes and bring to a boil.  Cover and reduce the heat. Simmer for about 10 minutes.  Add the corn and continue to simmer over low heat for about 5 minutes.

Place cornstarch in a medium bowl and slowly add the milk, whisking until smooth.  Add the milk mixture slowly to the mixture in the saucepan, stirring constantly. Return to a simmer for about two minutes or until the chowder has thickened.  Season with salt and fresh ground black pepper, and top with bacon bits, if desired

Per Serving (without toppings): Calories: 446, Carbohydrate: 80 grams, Fiber: 9 grams, Protein: 15 grams, Fat: 10 grams, Saturated fat: 2 grams, Cholesterol: 8 milligrams, Sodium: 157 milligrams, Calcium: 240 milligrams.


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