Light Corn Chowder.

This recipe was delicious, light as promised, and dead simple to make. I love having soup for its filling yet light quality, especially when it's just packed with flavor. I topped this bowl with paprika, mainly for color, but it did add a nice depth of flavor to the bowl. 

Light Corn Chowder, from Family Favorites Made Lighter

Makes 4 side-dish servings (I count them as main dish servings, this is filling!)


4 medium fresh ears of corn


10 oz. pkg. frozen whole kernel corn (I used Birdseye frozen corn (most Birdseye stuff is unsalted, which is lovely!))

1/2 c. cubed, peeled potato (1/2 med, I used 1 whole. It's soup! The ingredient amounts can be adjusted a bit.)

1/2 c. chopped onion (1 sm/med)

1/3 c. water

1 t. instant chicken bouillon granules

1/8 t. white or black pepper

1 1/2 c. skim milk (I used 1%)

2 T. nonfat dry milk powder

2 T. all-purpose flour

1/4 c. skim milk

1 T. cooked bacon pieces (not a fan of bacon, left these out, lower cal, balanced my use of 1% milk.)

paprika (optional)


If using fresh corn, use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife. ( You should have 2 cups of corn.)

In a large saucepan combine fresh/frozen corn, potato, onion, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or till corn and potatoes are just tender, stirring occasionally. Stir in the 1 1/2 cups milk.

In a small mixing bowl stir together the dry milk powder and flour. Gradually stir in the remaining 1/4 cup milk till smooth. Stir the milk-flour mixture into the corn mixture. Cook and stir till mixture is thickened and bubbly. Cook and stir for 1 minute more. Ladle soup into bowls. Sprinkle with bacon pieces or paprika (or nothing.) Enjoy!