This tasty Potato Corn Chowder recipe is very healthy but tastes creamy and luscious - all due to a secret ingredient! It is one of my most requested recipes.
It's so creamy with a wonderful texture from the sweet summer corn. And it's incredibly healthy to boot - the secret is no cream added. How is that possible, you ask?
I add reduced-fat milk (or almond milk) and...silken tofu.
It sounds strange, I hear you. I am not someone who ever eats tofu and the only reason I buy it is to put it in my soups. Because there's no real flavor, tofu simply adds a creamy texture and turns soups into something luscious without all the fat and calories (not to mention the protein if offers)! You could certainly replace the tofu with heavy cream or half-n-half if you're just too wary to go for it - it will be delicious either way!
Potato Corn Chowder Ingredients
- Olive oil
- Onion
- Corn kernels - I use fresh summer corn but canned or frozen corn will work too. It will always be a bit better with fresh summer corn taken right off the cob but when that's not an option, you just have to go with what you've got. And this corn chowder is so delicious that you'll want to make it year-round! No need to boil the corn before cutting off the cob.
- Russet potato, cut into small bite-sized cubes
- Chicken stock or broth - Use vegetable broth if you prefer.
- Reduced-fat milk or almond milk - I've used almond milk with success so if you need or want a dairy free chowder this is an easy substitute.
- Silken tofu - Silken, as the name implies, is creamier and softer than regular tofu and the secret ingredient to this recipe.
- Kosher salt - Add a teaspoon or better yet to taste.
- Freshly ground black pepper
- Chopped Parsley - For garnish and a little bit extra flavor. Garnish with diced jalapeños if you prefer it spicy.
Refer to the potato corn soup recipe card below for the complete ingredients list with measurements.
How to Make Potato Corn Chowder
- Sauté: Sauté the onion then add half the kernels, potato and stock, bring to a boil then simmer.
- Blend: Blend the milk, tofu and cooked potato mixture.
- Add more corn & season: Add the remaining corn and black pepper and salt, to taste.
- Garnish & serve: Add chopped parsley and heat the bowls, if you prefer.
Tips & Variations
Vegetarian Potato Corn Chowder (or dairy free) - To make this vegan, vegetarian or dairy-free simply substitute the chicken broth with vegetable broth and/or the milk with almond milk.
Make it Meaty - The tofu already has plenty of protein but if you prefer a meatier flavor in your chowder add some diced ham, shredded chicken, bacon, salt pork, crab or shrimp.
Thicken - If you'd like to thicken your chowder add equal parts cornstarch and water or stock and whisk into the soup. Start with a combined tablespoon. You can also add mashed potato flakes to thicken.
Heated bowls - Soups cool off quickly so I like to use heated bowls. I usually pop mine in the microwave, or you can put them in the oven for 30 seconds at 200 degrees Fahrenheit. Adding boiling water to the bowls is another easy trick to warm them up.
Additional garnish - Chopped bacon, croutons, cheddar cheese or a dollop of sour cream would work well as garnishes with this soup.
Easy Potato Corn Chowder without Cream
This healthy chowder is made with corn, potatoes, and seasonings but no cream! To make it creamy all you need is reduced-fat milk or almond milk and a secret ingredient...silken tofu.
Ingredients
- 1 tbs olive oil
- ¾ cup chopped onion
- 2 cups corn kernels (about 4 ears), divided
- 1 large russet potato, cut into small bite-sized cubes
- 2 cups chicken stock or broth
- ½ cup reduced-fat milk or almond milk
- ⅓ cup silken tofu
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- chopped parsley, for garnish
Instructions
- Preheat large sauté pan over medium heat. Add onion, sauté about four minutes or until soft. Add half of corn kernels, potato and stock, bring to a boil then simmer until potatoes are soft (about 15 minutes).
- Add milk, tofu and cooked potato mixture to Vitamix or blender (or stockpot, saucepan, etc. then just use a hand blender once hot). Start on low speed and then quickly to high. Blend for 2-3 minutes until soup is very hot.
- Add remaining corn to soup and stir. Carefully taste soup and add black pepper and kosher salt to taste.
- Garnish with chopped parsley and optionally, serve in heated bowls (I just heat mine in the microwave).
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 603mgCarbohydrates: 46gFiber: 4gSugar: 13gProtein: 12g
This data was provided and calculated by Nutritionix.
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Kirsten says
Kristy,
As someone with a Vitamix nearly old enough to start high school thanks for Vitamix-Style directions! I usually freeze whatever corn we don't eat *on* the cob for enjoyment during the winter, but just yesterday I canned some corn salsa since I felt I'd put up plenty.
Thank you for giving me ideas for the next armful of ears we get--since I cannot resist buying corn in the summertime, and here in Ohio I practically trip over farm wagons selling corn.
Kristy Bernardo says
So glad you can use them, Kirsten! xxx
heather says
love love love the tofu trick
Kristy Bernardo says
thanks heather!
Michelle | A Dish of Daily Life says
Corn chowder is one of my favorite soups ever! And its even better with local summer corn. This year I need to get on the ball and freeze some so I can enjoy this soup into the winter as well! Looking forward to trying your recipe!
Kristy Bernardo says
Fresh summer corn can't be beat! Hope you enjoy, Michelle!
lauren says
Would this soup still be good if you left out the blender step and left it with the onions, potatoes, and corn chunky?
the wicked noodle says
Hi lauren, I'm not sure about that. Just not sure that the broth would taste very good without the flavorings of the onions and potatoes. You could always try using a potato masher to mash up the potatoes a bit then add the corn. I say give it a try! Who knows, maybe it'll be even better 🙂
@BoomerangRE says
Dinner for tonight... http://t.co/mdYIyCe9TC #MeatlessMonday #DeliciousDinner #HealthyFood
Mindy says
Do you boil the corn prior to cutting it off the cob?
the wicked noodle says
Nope! I just cut it off the cob and put it in, no boiling needed. I add it to my salads this way, too, try it!
women beauty tips says
Yummy! I love corn and potatoes.Gonna to try this.
the wicked noodle says
Great, thank you!
Christine at Cook the Story says
What a perfect, refreshing bowl of summer!
the wicked noodle says
Thanks so much, Christine!
PassTheKnife says
Your soup looks lovely. What a great tip for creamy soups, I will definitely try it out.
the wicked noodle says
Thank you so much, PTK! I always love your comments, makes my day 🙂
Holly says
I made this tonight, my daughter has a severe milk allergy, so I've been missing out on some of the creamier soups. This was great! I'll be trying the silken tofu in all the cream based soups. Thanks so much!
the wicked noodle says
Holly, this makes me so happy!! You made my night, thank you!!
Taylor Ellingson says
Cannot wait for all of the fresh sweet corn to arrive!! This soup looks wonderful!
Janelle Dangerfield Shank says
I would have this for lunch!
the wicked noodle says
Thank you, Dorothy!!
Dorothy Reinhold says
your secret is genius!
Taylor @ Food Faith Fitness says
Corn is such a summer staple, and I actually love soup in the summer! So, I am all over this! pinned!
the wicked noodle says
Thanks, Taylor!
Kristy Bernardo says
Thank you, Betty Ann!!
Kristy Bernardo says
Linda Micale Burgess - most of this soup is also pureed then I just add more fresh corn. And the tofu, of course! But, you're right, it could be left out altogether and would still be creamy. YUM!!
Linda Micale Burgess says
I do a version of this but no tofu...........just puree a small amount of the soup and then add it back and it is sooooooooo creamy.
Betty Ann Besa-Quirino says
This looks good!
Anna Hinman says
Oh yummers!
Kristy Bernardo says
aww, thanks Amy!
Amy Winning Flanigan says
That's just beautiful Kristy
Paulette Dale says
yum