Hearty corn chowder

Total Time
27 min
7 min
20 min
This classic appetizer soup is a welcome part of any meal. It’s also quick, with under 10 minutes or prep time. Fresh corn kernels can also be used in this soup. You will need about 6 medium ears to yield 3 cups of kernels. Using potatoes in the vegetable mixture and then pureeing half of that helps create a luscious, satisfying texture that mimics the textures of heavy cream without the fat and calories. For an extra layer of flavor, you can char the corn in a skillet coated with cooking spray before adding it to the pot. Reserve a small amount to sprinkle on top for a pretty presentation if you’re serving this at a dinner party.


Olive oil

2 tsp

Sweet red pepper(s)

1 medium, or green, diced

Uncooked onion(s)

1 medium, chopped

Frozen corn kernels

3 cup(s)

Uncooked red potato(es)

¾ pound(s), scrubbed and diced

Reduced-sodium chicken broth

1 cup(s)

Table salt

½ tsp

Black pepper

¼ tsp

Fat free skim milk

3 cup(s)

Cooked turkey bacon

4 slice(s), coarsely crumbled


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the bell pepper and onion; cook, stirring, until softened, about 5 minutes. Add the corn, potatoes, broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.
  2. Puree 1⁄2 cup of the vegetable mixture with 1 cup of the milk in a blender until almost smooth. Stir the puree along with the remaining 2 cups milk back into the soup. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes. Serve sprinkled with the bacon. Yields about 2 cups per serving.