Corn Chowder

Corn Chowder

Oxmoor House JANUARY 1995

  • Yield: 2 servings.


  • Vegetable cooking spray
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped onion
  • 2 tablespoons diced celery
  • 1/2 cup diced potato
  • 1/8 teaspoon salt
  • 1 (10 1/2-ounce) can low-sodium chicken broth
  • 2 tablespoons yellow cornmeal
  • 1 cup skim milk
  • 1 cup frozen whole-kernel corn, thawed and divided
  • 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese


Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add sweet red pepper, onion, and celery; saute 1 minute or until tender. Add potato, salt, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

Place cornmeal in container of an electric blender; cover and process 1 minute or until powdered. Add milk and 1/2 cup corn to cornmeal; cover and process until smooth, stopping once to scrape down sides. Add processed corn mixture and remaining 1/2 cup corn to potato mixture. Cook over low heat until thoroughly heated, stirring frequently.

To serve, ladle soup into individual bowls, and top each serving with 2 tablespoons cheese.

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 18%
  • Fat: 5.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.4g
  • Carbohydrate: 43.6g
  • Fiber: 0.0g
  • Cholesterol: 12mg
  • Iron: 0.0mg
  • Sodium: 374mg
  • Calcium: 0.0mg

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Corn Chowder Recipe