“In this healthy corn chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy vegetable and corn chowder, you’ll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders. ”
- 3 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 cup diced celery
- ½ cup all-purpose flour
- 1½ teaspoons dried marjoram
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup whole milk
- 3 cups diced summer squash
- 2 cups diced red potatoes
- 1 cup corn kernels
- ¾ cup diced ham
- Sliced scallions for garnish
- Shredded pepper Jack cheese for garnish
- 1Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, marjoram, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly.
- 2Stir in squash, potatoes and corn; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
- 3Add ham and cook, stirring frequently, until heated through, about 2 minutes. Serve topped with scallions and cheese, if desired.
- Make Ahead Tip: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.