Weight Watchers Corn Chowder

 If you’re craving a creamy, comforting, and flavorful soup, this corn chowder soup is for you! This veggie-packed chowder features canned corn for ease, along with ham, carrots, green onions, and other vegetables to enhance the flavor. It’s creamy, filling, and delicious!

We use skim here milk to keep this dish Weight Watchers-friendly, along with some potatoes and starch to achieve a thick and rich texture. This 3-point soup is easy to prepare, made from accessible ingredients, and is a family favorite during any season. 

Why should you try Corn Chowder?

Corn chowder has many virtues. I make it often because my son has loved it since he was a child. So, if you have kids at home, this is a great option. Its creaminess and the small pieces of potato and carrot make it very nutritious. 

Plus, this soup works well in both winter and summer. The best part is that it has only 3 Weight Watchers points per serving, and the corn kernels have so much fiber that you’ll feel satisfied quickly.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 6

Serving Size: 1 ½ cups (375 ml)

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

• 1 teaspoon olive oil (5 ml)
• 4 oz smoked ham, diced (113 g)
• 1 medium onion, finely chopped (about 1 cup or 150 g)
• 2 cloves garlic, minced
• 2 green onions, sliced (about 1/4 cup or 25 g)
• 2 medium carrots, diced (about 1 cup or 128 g)
• 1 small potato, cubed (about 80 g)
• 3 cups corn kernels, fresh or frozen (495 g)
• 2 cups low-fat milk (450 ml)
• 2 tablespoons cornstarch (16 g)
• 2 cups low-sodium chicken broth (480 ml)
• Salt and pepper to taste
• Optional: 1/4 teaspoon dried thyme (0.5 g)

Instructions:

1. Crisp the ham: Heat the teaspoon of olive oil in a large pot over medium heat. Add the diced ham and cook until crispy, about 3-4 minutes. Remove the ham with a slotted spoon and set aside, leaving any rendered fat in the pot.
2. Saute aromatics: In the same pot, add the chopped onion, minced garlic, and sliced green onions. Sauté for about 5 minutes until the onions are translucent and fragrant.
3. Soften hard veggies: Add the diced carrots and cubed potato to the pot. Stir and cook for another 5 minutes, allowing the vegetables to slightly soften.
4. Add the rest of veggies: Pour in the corn kernels and stir to combine with the other vegetables. Cook for 2-3 minutes.
5. Simmer: Add the chicken broth to the pot and stir well. Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
6. Make a slurry: In a separate bowl, whisk together the low-fat milk and cornstarch until no lumps remain. Slowly pour this mixture into the pot, stirring constantly to prevent clumping.
7. Blend: While the soup is simmering, use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about 2 cups of the soup to a regular blender, pulse a few times, then return it to the pot.
8. Adjust seasoning: Taste the soup and season with salt and pepper as needed. If using, add the dried thyme at this point.
9. Finish cooking: Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
10. Garnish and serve: Serve the soup hot, garnished with the reserved crispy ham bits and additional sliced green onions if desired.

Enjoy your homemade Corn Chowder Soup!

Variations and Substitutions

The beauty of Corn Chowder lies in its versatility. While our base recipe is delicious on its own, don’t be afraid to experiment with add-ins and variations. For those watching their Weight Watchers points, consider incorporating diced celery for a satisfying crunch or a dash of smoked paprika to add flavor without calories. Fresh herbs like thyme or parsley can brighten the flavors significantly.

If you’re in the mood to explore the world of chowders beyond corn, there is a rich tapestry of options. New England Clam Chowder, with its creamy base and tender clams, is a classic choice. For a tomato-based alternative, try Manhattan Clam Chowder. Seafood lovers might enjoy a hearty Seafood Chowder, brimming with various fish and shellfish. And for those who prefer to keep things simple, a comforting Potato Chowder never disappoints.

Tips and Tricks for Making Corn Chowder

1. Start by crisping up ham bits in the pot. Once golden, remove and set aside. You’ll add these back as a flavorful garnish when serving.
2. After removing the ham, cook the onion and other vegetables in the same pot until softened.
3. Cornstarch: Dissolve it in milk, ensuring no lumps remain. Add at the end of cooking and simmer briefly until thickened.
4. Don’t skimp on the vegetables for added nutrition and flavor.
5. Use low-sodium broth: This allows you to control the salt content better.
6. Corn prep: If using fresh corn, scrape the cobs after removing the kernels to extract the “milk” for extra flavor.
7. Leave some corn kernels whole while blending others for a varied texture.

Garnish: Top with the reserved crispy ham bits, a sprinkle of green onions, or a small dollop of Greek yogurt for added flavor without many points.