- Calories: 100
- Protein: 3 g
- Total Fat: 1 g
- Unsaturated Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 21 g
- Dietary Fiber: 4 g
- Total Sugar: 9 g
- Natural Sugar: 9 g
- Added Sugar: 0 g
- Sodium: 190 mg
Calling all corn chowder lovers! This version packs all the restaurant feels, but it’s made with lighter ingredients and touts simple DIY instructions. This bowl of wholesome scrumptiousness is like summer sunshine. As corn isn’t in season in the winter months, I like to use canned corn for ease—and also because it enables me to incorporate the flavorful corn broth that’s typically left behind. But if you have fresh or frozen corn on hand, you can easily swap that in and simply add 1 ½ cups of additional broth.
A few notes on the potatoes: I typically use small red potatoes and leave the skin on… it provides fiber and pretty red specs throughout. But you can certainly use any type of potato you’d like, and peel off the skin. Also, you can follow my directions and remove ¾’s of the potato pieces before pureeing (this way, some potato gets pureed into the soup, yet you’ll still have chunks of potato in your soup bowl) or leave all the potato pieces in the pot and puree them right into the soup. We love it both ways in the Bauer house!
- Prep time
- Total Time
- • 2 yellow onions, finely diced (~2 ½ to 3 cups)
- • 2 to 3 medium carrots, finely diced (~1 cup)
- • 1 to 2 stalks celery, finely diced (~1/2 cup)
- • 2 cans ((15 ounces each) corn, with liquid
- • 2 cans (15 ounces each) corn, liquid drained
- • 4 cups reduced-sodium broth, veggie or chicken
- • 1 pound red potatoes, cut into bite-size pieces
- • ¼ teaspoon cayenne pepper or smokey paprika
- • ½ teaspoon kosher salt
- • Additional salt and pepper to taste
Liberally coat a large pot with olive oil spray and warm over medium-high heat. Add onions, carrots, and celery and sauté until soft, about 8 minutes, stirring occasionally. Add 2 cans of corn in its liquid, broth, potatoes and cayenne pepper. Stir everything together. Cover skillet and bring to a boil, then turn the heat to low and simmer for about 15 minutes, until potatoes are fork-tender.
Using a slotted spoon, remove ¾ of the potatoes from pot and set aside. Using an immersion blender, puree the entire soup until thick and creamy (alternatively, you can transfer the mixture to a traditional blender in small batches).
When soup is well blended, mix in remaining 2 cans of drained corn, salt and cooked potatoes. Season with additional salt, pepper, and spices to taste. Transfer to serving bowls and garnish with optional chopped scallions, chives or fresh dill.
Note: This soup freezes well if you want to make it ahead or whip up a large batch and stash in the freezer for future meals.
Nutrition provided for 1 cup; adjust math accordingly for larger portions.
Learn how to make it by watching this video:
Try this Potato Leek Soup!