Corn Chowder

Rich and cream Corn Chowder Soup in a bowl, topped with crispy ham and with bread on the side.

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5 from 1 vote

A light yet creamy blended corn soup, loaded with veggies and crispy ham.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: Corn Chowder Soup

Servings:

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

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.
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.
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.
Add remaining ies: Pour in the corn kernels and stir to combine with the other vegetables. Cook for 2-3 minutes.
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.
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.
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.
Adjust seasoning: Taste the soup and season with salt and pepper as needed. If using, add the dried thyme at this point.
Finish cooking: Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
Garnish and serve: Serve the soup hot, garnished with the reserved crispy ham bits and additional sliced green onions if desired.

Notes

Just 3 WW points per serving.

Nutrition