Corn Chowder

Corn Chowder
Servings: 4 to 6 Prep 20 mins


  • 1 tablespoon canola or vegetable oil
  • 1 onion, chopped
  • 6 ears corn or 2 12-ounce cans corn, rinsed and drained
  • 2 cups water
  • 1 potato, peeled and cubed
  • 2 cups low-fat milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

1. In a medium saucepan, heat the vegetable oil, then saute the onion for 5 to 7 minutes, until tender. Add the corn, water, and potato, and simmer for about 10 minutes, until tender.

2. Add the milk, salt, and pepper to the saucepan and heat slowly. Do not allow the milk to boil.

3. With a ladle or measuring cup, remove about 1-1/2 cups of the soup and puree until smooth in a blender. Return to the pot, heat thoroughly, and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 115, Fat, total (g): 3, carb. (g): 18, fiber (g): 2, pro. (g): 4, Percent Daily Values are based on a 2,000 calorie diet.