Healthy Corn Chowder Soup

Yes, this corn chowder recipe is healthy, and here are just a few reasons why:

• Low in calories and fat: Instead of using heavy cream and butter found in traditional chowder recipes, this healthy corn chowder recipe uses skim milk and olive oil to keep it low in calories and low in fat.
• Packed with nutrients: Corn is a good source of fiber, vitamins, and minerals. It also contains antioxidants that can help protect against disease.
• Creamy and satisfying: Despite being low in fat, this corn chowder is still creamy and satisfying thanks to the skim milk blended with flour.
• Low in sodium: Using low sodium broth (or even water) with no added salt, this chowder recipe keeps your sodium intake low but without sacrificing any flavor.

• Olive Oil: For sauteing veggies. You can also use unsalted butter if you don’t have any olive oil on hand.
• Onion, bell pepper, celery and garlic: Creates a flavorful base for the chowder. You can use a yellow or red bell pepper instead of green. 
• Potatoes: Russet or Yukon Gold potatoes are the best for creamy soups and chowders because of their high starch content. Be sure to cut the potatoes into equal-size pieces for even cooking. 
• Black pepper and paprika: To give the chowder a hint of smokiness.
• Skim milk: To make the soup creamy.
• Fresh parsley and fresh thyme: To add fresh flavor and brightness to the dish.
• Corn: The star of the recipe! You can use fresh, frozen or canned corn. If you are using frozen corn, thaw according to package directions. If you are using canned corn, select one that has no added sugar and drain well before adding the corn to the soup.
• Vegetable broth: Broth (or water) serves as the foundation of this heart-healthy corn chowder, replacing the heavy cream typically used in traditional recipes.
• Cayenne pepper: For a little spice! Feel free to omit it, if you are not a spicy fan. Of course, you can add more cayenne if you like a little kick to your chowder.
• All-purpose flour: When mixed with skim milk, the flour helps to thicken the chowder and keep it low in calories compared to traditional chowders that are thick because of the use of heavy cream.

This Healthy Corn Chowder Soup recipe is absolutely delicious when served immediately. However, it’s also just as delicious when served the next day as leftovers! All you need to do is place the refrigerated chowder in a saucepan and gently heat it over medium heat on the stove until warm. If you prefer, you can place the chowder in a microwave-safe dish and heat it in 30 second intervals, stirring between each interval, until warm.