Healthy Corn Chowder

5 from 1 vote

Healthy Corn Chowder made low calorie and creamy without cream using cauliflower to thicken it. A lightened up chowder that's dairy free, delicious and simple! Gluten Free + Vegan + Low Calorie

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch, Side Dish

Cuisine: American

Diet: Low Calorie

Servings: servings

Author: Megan Olson

Ingredients

2 cups cauliflower florets
1 tablespoon extra virgin olive oil
1/3 cup white onion diced
2 tablespoons garlic minced
2 cups Yukon gold potatoes diced and peeled
3 cups low sodium vegetable broth
1/4 cup low sodium vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon parsley flakes
1/4 teaspoon turmeric
12 oz corn kernels frozen

US Customary - Metric

Instructions

Preheat a large pot over high heat then add the cauliflower and pour water over it until the cauliflower is covered. Boil the cauliflower until it sofftens about 5 minutes then drain and set aside.
Place the pot on the heat. Set to medium heat and add the olive oil, onioins and garlic. Sauté 3-4 minutes until translucent.
Add the potatoes, 3 cups of broth, salt, pepper, parsley and turmeric. Cover and bring the pot to a boil 15 minutes or until potatoes are soft.
While the pot boils, take 1/4 cup of the corn kernels, 1/4 cup of broth and cauliflower and add it to a blender. Blend until smooth then pour the contents into the pot along with the remaining corn.
Reduce the heat to a low simmer. Stir and cook another 3-5 minutes or until heated through. Taste and adjust seasonings as necessary. Serve immediately.
Store the chowder in the refrigerator up to 7 days or in the freezer up to 60 days.

Notes

Each serving is approximately 1 1/4 cups
My Amazon shop has more products similar to those used for this recipe and that I recommend to my my nutrition clients.
If you love this recipe, check out my low calorie cookbook for more low calorie recipes.

Nutrition