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Craving a bowl of creamy, comforting soup? This Corn Chowder is perfect for you! Packed with veggies, including canned corn, ham, carrots, and green onions, this 3-point soup is both flavorful and filling. We use skim milk to keep it Weight Watchers-friendly and add potatoes and starch for a rich, satisfying texture. Easy to prepare and ideal for any season, this chowder is a family favorite that’s sure to please. Enjoy a bowl of comfort without compromising your goals!
Ingredients
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For this hearty corn chowder, you’ll need 1 teaspoon of olive oil to start. Sauté 4 oz of diced smoked ham, 1 medium finely chopped onion, and 2 cloves of minced garlic in the oil. Add 2 sliced green onions, 2 diced medium carrots, and 1 small cubed potato to the mix. Incorporate 3 cups of corn kernels, either fresh or frozen. For the creamy base, combine 2 cups of low-fat milk with 2 tablespoons of cornstarch and add to the pot, along with 2 cups of low-sodium chicken broth. Season with salt and pepper to taste. If desired, include ¼ teaspoon of dried thyme for extra flavor. Cook until all ingredients are tender and the chowder has thickened.
Crisp the Ham
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Heat olive oil in a large pot over medium heat. Add diced ham and cook until crispy, about 3-4 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Cook Vegetables and Simmer
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In the same pot, add chopped onion, minced garlic, and sliced green onions, and sauté for 5 minutes until translucent and fragrant. Next, add diced carrots and cubed potatoes, stirring and cooking for 5 minutes to slightly soften the vegetables. Pour in the corn kernels and stir to combine, cooking for 2-3 minutes. Add chicken broth, stir well, and bring to a gentle simmer. Reduce the heat to low and cook for 15 minutes, or until the potatoes are tender.
Make a Slurry
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Whisk together low-fat milk and cornstarch in a separate bowl until smooth. Slowly pour into the pot, stirring constantly to prevent clumping.
Blend
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Use an immersion blender to partially blend the soup, leaving some chunks for texture. If using a regular blender, carefully blend 2 cups of the soup, then return to the pot.
Adjust Seasoning
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Taste and season with salt and pepper as needed. Add dried thyme if using.
Finish Cooking and Serve
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Simmer for an additional 5 minutes to meld the flavors. Serve hot, garnished with the reserved crispy ham bits and additional sliced green onions if desired.
Variations and Substitutions
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- Add-Ins: Enhance your corn chowder with diced celery for crunch, a dash of smoked paprika for extra flavor, or fresh herbs like thyme or parsley for brightness.
- Chowder Variations: Explore other chowder options such as New England Clam Chowder with clams and a creamy base, Manhattan Clam Chowder with a tomato base, Seafood Chowder with a mix of fish and shellfish, or a simple and comforting Potato Chowder.
Tips and Tricks for Making Corn Chowder
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- Crisp Ham Bits: Start by crisping ham bits in the pot. Set aside once golden and use them as a flavorful garnish when serving.
- Cook Vegetables: After removing the ham, cook the onion and other vegetables in the same pot until softened.
- Cornstarch: Dissolve cornstarch in milk to avoid lumps, then add it at the end of cooking and simmer briefly until thickened.
- Vegetables: Don’t skimp on vegetables to boost both nutrition and flavor.
- Low-Sodium Broth: Use low-sodium broth to better control the salt content.
- Corn Prep: Scrape the corn cobs after removing the kernels to extract the “milk” for added flavor.
- Texture Variation: Blend some corn kernels while leaving others whole for a varied texture.
