Healthy & Creamy Corn Chowder: Your Dairy-Free, Gluten-Free, Weight Watchers Friendly Delight
Craving a bowl of warm, comforting soup that feels indulgent but keeps you on track with your health goals? Look no further! This Healthy Creamy Corn Chowder Recipe, featuring savory turkey bacon, is a truly delicious and nourishing way to savor the sweet flavors of summer corn. What makes it even better? It’s hearty enough to serve as a satisfying meal, yet remarkably light, dairy-free, and gluten-free. Plus, for those following Weight Watchers, it’s an incredibly friendly option at just 3 WW points per serving, making it a guilt-free pleasure.
When you consider that a typical corn chowder can easily rack up 12 WW points for the same serving size, our recipe offers an incredible advantage. This healthy corn chowder is a popular choice during the transition from late summer to early fall when fresh corn is abundant. However, its versatility means it’s a fantastic year-round soup. Don’t have fresh corn on hand? No problem! You can easily substitute canned or frozen corn, ensuring you can enjoy this delightful dish anytime the craving strikes.
There’s nothing quite like the taste of freshly harvested corn. It’s a fleeting pleasure, usually only available for a short season, so if you manage to get your hands on some, consider yourself fortunate! I have a deep appreciation for summer corn, and this year, I felt particularly lucky. A significant portion of the local crop in my area was unfortunately wiped out by hail, making every ear I found feel like a precious gem.
And let me tell you, this Summer Corn Chowder was the absolute best way to celebrate that prized ingredient! It truly is the perfect vehicle to showcase the natural sweetness and vibrant flavor of fresh corn. Every spoonful brings a taste of sunshine and comfort, making it a standout dish for any occasion, from casual family dinners to more special gatherings.
🥘 Ingredient Notes
The secret to achieving a rich, velvety texture in this soup without relying on heavy cream or whole milk lies in the clever use of potatoes. By pureeing a portion of the cooked potatoes, we create a naturally thick and creamy base, a technique I’ve also successfully employed in my Loaded Pierogi Soup. This method transforms your soup into a truly healthy and hearty meal without compromising on flavor or satisfying consistency. For this healthy creamy corn chowder recipe, you’ll need these essential ingredients:
- Corn: While fresh corn on the cob is absolutely ideal for its unparalleled sweetness and crisp texture, don’t fret if it’s out of season. High-quality frozen corn or even canned corn (rinsed well) can be excellent substitutes, allowing you to enjoy this chowder year-round.
- Turkey Bacon: This lean protein adds a wonderful smoky depth and savory crunch to the chowder, mimicking the traditional bacon flavor without adding excessive fat and calories. It’s a key ingredient for keeping the soup light and healthy.
- Potatoes: Russet potatoes are highly recommended for this soup due to their high starch content. They break down beautifully during cooking, creating that smooth, creamy consistency we’re aiming for. Avoid waxy varieties like red potatoes, fingerlings, or new potatoes, as they tend to hold their shape and won’t contribute to the desired velvety texture.
- Fresh Thyme: Aromatic fresh thyme infuses the chowder with a subtle, earthy, and slightly floral flavor that complements the sweetness of the corn and the richness of the potatoes. It adds a layer of sophistication to the overall taste.
- Red Bell Pepper: This vibrant vegetable not only adds a beautiful pop of color but also contributes a mild sweetness and a hint of fresh, peppery flavor, enhancing the complexity of the soup.
*Please refer to the complete recipe card below for a full list of ingredients and precise quantities.
📖Variations & Substitutions
This healthy corn chowder recipe is incredibly adaptable, allowing you to tailor it to your dietary needs or simply use what you have on hand. Here are some popular variations and smart substitutions:
- Chicken Broth: For a vegetarian or vegan version, you can seamlessly substitute chicken broth with an equal amount of high-quality vegetable broth. Just ensure your vegetable broth is also gluten-free if needed.
- Corn: As mentioned, fresh corn offers the best flavor, but this chowder is forgiving. If fresh is unavailable, simply use canned corn (drained and rinsed) or frozen corn (no need to thaw) in the same quantity.
- Turkey Bacon: If you’re not concerned about fat or calories, regular bacon can be used for an even richer flavor, or lean ham can be a good alternative for a slightly different savory note. For a plant-based option, consider smoked tofu or a vegan bacon substitute.
- Thyme: If fresh thyme isn’t accessible, you can use dried thyme. Remember that dried herbs are more potent, so use half the amount—1 teaspoon of dried thyme for every 2 teaspoons of fresh.
- Potatoes: While Russets are ideal for their starchiness, you can experiment with other potato types. Just be aware that waxier varieties won’t break down as thoroughly, potentially resulting in a less smooth texture. For a quick thickening hack, a package of instant potato flakes can be used to achieve creaminess, but be sure to account for any differences in nutritional values.
- Spicy Kick: To add a gentle warmth, a pinch of cayenne pepper during cooking works wonders. If you’re a fan of serious heat, a dash of sriracha sauce or a few finely diced jalapeños (seeds removed for less heat) can elevate the spice level to your preference.
- Chicken Corn Chowder: Transform this into a hearty chicken corn chowder by substituting diced, cooked chicken breast for the turkey bacon. You can sauté the chicken alongside the onions or add pre-cooked shredded chicken at the end.
- Vegan Version: In addition to using vegetable broth, omit the turkey bacon and ensure all other ingredients are plant-based. You can add roasted chickpeas or vegan sausage for protein and texture.
Recently, my daughter developed a rather significant aversion to dairy products, which has prompted me to explore and create more dairy-free recipes whenever possible. At 18, she’s quite independent and capable of making her own adjustments to meals, but she also truly loves dairy. Sometimes, she simply tolerates the consequences of consuming it. However, I’m thrilled to report that she absolutely adored this dairy-free corn soup! She was genuinely surprised and delighted that it achieved such a rich, creamy consistency without a drop of dairy. This recipe is a testament to how flavorful and satisfying dairy-free cooking can be!
🔪How to Make Healthy Corn Chowder Soup
Creating this healthy and creamy corn chowder is a straightforward process, especially if you handle some of the prep work in advance. Here’s a step-by-step guide to achieving a perfect bowl every time:
PREP: Begin by preparing your corn. If using fresh cobs, cook them in boiling water for about 7-8 minutes, or until the kernels are tender enough for a fork to pierce easily. Once cooked, carefully remove the corn from the cob (you can find detailed instructions on this technique in the NOTES section below, including a helpful video). Next, cook the turkey bacon until it’s crispy, then set it aside. I often complete these two steps the night before to save time on cooking day.
- Step 1: Sauté Aromatics. In a large, heavy-bottomed soup pot or Dutch oven, add a little olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until they are beautifully softened and lightly browned, which typically takes about 8-10 minutes. This caramelization process is key to developing deep flavors in your chowder.
- Step 2: Build the Base. Once the onions are ready, add the chopped red bell pepper and minced garlic to the pot, cooking for another minute until fragrant. Then, pour in the chicken broth, bringing the mixture to a gentle boil while stirring to combine all the flavors.
- Step 3: Simmer and Tenderize. Reduce the heat to medium. Stir in the corn kernels (reserving about 1 cup for later), and add the diced potatoes. Incorporate the fresh thyme, bay leaf, and season generously with salt and pepper to taste. Bring the mixture back to a light boil, then reduce the heat to medium-low and allow it to simmer, stirring occasionally, until the potatoes are completely tender – this usually takes around 20 minutes.
- Step 4: Create Creaminess. Using a slotted spoon, carefully remove approximately three-quarters of the cooked potatoes and vegetables from the pot. Transfer them to a food processor or blender and blend until completely smooth and creamy. Alternatively, for ultimate convenience and less cleanup, use an immersion blender directly in the pot, blending until the desired consistency is achieved. You might need to do this in two batches if using a regular blender. Stir the pureed mixture back into the pot, creating that luscious, thick chowder base without any dairy.
- Step 5: Finish and Serve. Return the reserved corn kernels and the cooked, crumbled turkey bacon to the pot. Cook for an additional 5 minutes over low heat to allow the flavors to meld and the corn to warm through. Before serving, remember to remove and discard the bay leaf. For an extra touch, garnish individual bowls with fresh chives, additional red pepper, a sprinkle of extra turkey bacon, or even a modest amount of low-fat cheddar cheese if desired.
Expert Recipe Tips
Achieving the perfect, flavorful, and healthy corn chowder is simple with these expert tips:
- Maximize Corn Flavor with Cobs: Don’t discard those corn cobs after removing the kernels! For an incredibly deep and natural corn flavor, simmer the bare cobs in your broth while the potatoes cook. The cobs will infuse the liquid with their sweet essence. Just be sure to remove them before you blend the soup. You can even add a touch of chicken bouillon to this water for an extra boost.
- Don’t Skip Caramelizing the Onions: This step is often overlooked but is crucial for depth of flavor. Taking the time to slowly cook the onions until they are golden brown and caramelized adds a layer of rich, sweet complexity that makes the chowder taste like it has simmered for hours, even though it’s a quick recipe.
- Blend in Stages for Perfect Texture: Instead of pureeing the entire pot, which can make the chowder too thin or uniform, blend about ¾ of the soup. Leaving some of the tender potato and corn chunks unblended provides a delightful textural contrast, giving you the ideal balance of creamy and hearty in every spoonful.
- Season Gradually and Taste Often: Potatoes are known for absorbing a lot of seasoning. Start with the recommended salt and pepper, but be sure to taste and adjust at the very end of cooking. A small splash of lemon juice or apple cider vinegar can also work wonders, brightening all the flavors and preventing the soup from tasting flat.
- Cut Potatoes Evenly: For consistent cooking and a smoother blend, make sure your potato pieces are all roughly the same size, ideally about ½-inch cubes. This ensures they cook through simultaneously, preventing some pieces from being undercooked while others are overcooked.
- Add Bacon at the End for Crispness: To ensure your turkey bacon maintains its satisfying crisp texture, stir it into the chowder just before serving. Adding it too early can cause it to become soggy, diminishing its appealing crunch.
- Achieve an Extra Silky Finish: For a truly restaurant-quality, ultra-smooth texture, consider passing the blended portion of the soup through a fine mesh sieve before returning it to the pot. This extra step removes any tiny bits of fiber or unblended pieces, resulting in a remarkably silky chowder.
- Garnish Smartly: Beyond just aesthetics, garnishes add another dimension of flavor and freshness. Fresh herbs like finely chopped thyme, parsley, or chives provide a bright counterpoint to the creamy texture. A light sprinkle of smoked paprika can also add a subtle, sophisticated smoky depth.
🥣Difference between chowder and soup
The culinary world is full of fascinating nuances, and one common point of discussion revolves around the precise definitions of various liquid dishes. Is it a soup? A stew? A bisque? Or a chowder? If you’ve ever pondered these distinctions, you’re not alone! The term “chowder” in particular seems to spark a bit of a debate among food enthusiasts.
I recall a comment on my Award-Winning Creamy Carrot Chowder where someone remarked that “although it was really good,” it wasn’t “actually chowder.” I respectfully disagreed then, and I still stand by my belief that chowders are a distinct type of soup characterized by their thick, often creamy consistency, and notably, the inclusion of chunky ingredients such as seafood, potatoes, or other vegetables. While some purists argue that true chowders must contain cream or milk, many modern culinary definitions recognize that a soup can achieve a rich, creamy texture through other means, such as the pureeing of starchy vegetables like potatoes, as we do in this recipe.
Indeed, there’s a spectrum of opinions. Some exclusively define chowders as cream-based soups, while others use “creamy soups” more broadly. As this recipe beautifully demonstrates, a soup can be wonderfully creamy and satisfying even without the addition of traditional dairy cream. For those interested in diving deeper into the nuances, you can read more about the intriguing differences between soup and chowder HERE.
Given its delightful thickness and the generous chunks of corn and potatoes, I feel completely justified in calling this dish a “chowder.” It embodies the hearty, substantial qualities expected of a chowder, even though it achieves its creaminess through a healthier, dairy-free method. So, whether you prefer to call it Corn Chowder or a creamy corn soup, I believe we can all agree on one thing: it is unequivocally delicious!
🥗 What to Serve with Creamy Corn Chowder?
This homemade corn chowder is wonderfully robust and satisfying on its own, making it a perfect stand-alone meal. However, it also pairs beautifully with a variety of sides to complete your dining experience. I often enjoy it simply with a slice of fresh, crusty bread to soak up every last drop of the creamy goodness. Consider serving it alongside favorites like my Bread Machine Italian Breadsticks, the flavorful Bread Machine Onion & Olive Bread, or for a lighter, airy option, my Everything Bagel Cloud Bread Recipe (as shown below), which is also gluten-free and adds a unique textural element.
For a refreshing contrast, a crisp, vibrant salad makes an excellent accompaniment. My Strawberry Spinach Salad, with its blend of sweet and savory notes, would be a fantastic choice, providing freshness and a delightful crunch against the creamy chowder. You can also serve smaller portions of this comforting soup as a starter or side to a main course. It would complement a lean protein dish beautifully, such as my Marinated Grilled Maple Lemon Pork. I personally find that the sweet and savory flavors of corn and pork create a match made in culinary heaven!
👪 Serving Size
This healthy corn chowder recipe is designed to yield approximately 12 cups, with a recommended serving size of 1.5 cups. This generous serving ensures a satisfying and hearty meal. If you need to adjust the recipe to serve more or fewer people, you can easily do so. Simply click on the serving number in the recipe card below and select your desired number of servings. The ingredient quantities will automatically adjust, taking the guesswork out of scaling the recipe for your needs.
🔢WW POINTS
One of the most appealing aspects of this corn chowder recipe, especially for those mindful of their diet, is its incredibly low Weight Watchers point value. This delicious and satisfying chowder comes in at just 3 WW points per serving, making it an excellent choice for a healthy and flavorful meal that fits seamlessly into your Weight Watchers plan. Enjoy comfort food without the high point count!
🍽Equipment
To prepare this delightful and simple corn chowder, you’ll need a few essential kitchen tools. A large pot or a sturdy Dutch oven is fundamental for simmering the soup to perfection. For achieving that wonderfully smooth, creamy texture, a food processor or a stand blender will be necessary for pureeing the potatoes and vegetables. If you opt for a food processor, a large scoop and drain spoon can be incredibly handy for safely transferring the hot ingredients.
However, for maximum convenience and minimal cleanup, I wholeheartedly recommend investing in a good quality immersion blender. After extensive research and even polling members of my Facebook soup group for their top recommendations, I purchased my Breville immersion blender, and I haven’t looked back! It has truly revolutionized the way I make all my creamy soups. This particular Breville model stands out for several reasons: it features an ergonomic trigger grip, which I personally find much more comfortable and natural to use than traditional thumb-operated buttons. Furthermore, its anti-suction technology prevents splattering and ensures smooth blending without scratching your pots. If you frequently make creamy soups, an immersion blender, especially this Breville model, is an absolute game-changer and arguably the best quality small appliance I’ve ever owned!
🌡️Storage
This dairy-free corn soup is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve overnight, making it even more delicious the next day.
For longer storage, this soup freezes beautifully. Transfer it to a freezer-safe, sealed container, leaving a little headspace for expansion. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat gently on the stovetop.
🎥 Video
If you’re new to preparing fresh corn or simply want to master the most efficient and mess-free way to remove cooked corn from the cob, I highly recommend watching this helpful video. It demonstrates an easy method that will save you time and keep your kitchen cleaner: How to cut cooked corn off the cob.
And if you’re keen to explore more delightful and healthy Weight Watchers corn recipes, you’re in luck! Be sure to check out my Healthy & Light Grilled Mexican Street Corn (Elote), which is both WW friendly and gluten-free (pictured below). You might also love my Mexican Street Corn Pasta Salad for another creative way to enjoy this versatile ingredient!
❔ Recipe FAQs
Absolutely! This corn chowder is an excellent candidate for making ahead. It stores beautifully in the refrigerator for up to 4 days, making it perfect for meal prepping throughout the week or for entertaining guests. In fact, many find that the flavors meld and deepen even further after sitting overnight, resulting in an even more delicious and well-rounded soup.
Yes, adapting this recipe for a slow cooker is simple! Combine all ingredients, except for the cooked turkey bacon and the 1 cup of reserved corn kernels, into your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are very tender. Once cooked, proceed with the blending step as directed in the stovetop instructions. Finally, stir in the crispy bacon and the remaining corn just before serving to maintain their texture and freshness.
If your corn chowder ends up thinner than you prefer, there are a few easy ways to adjust its consistency. You can simmer it uncovered for a few extra minutes, allowing some of the liquid to evaporate and the soup to naturally thicken. Alternatively, if you’ve only blended a portion, you can blend more of the potatoes from the pot. For a quick fix, stir in a small amount of instant potato flakes (a tablespoon or two at a time) until you reach your desired thickness.
For optimal results, reheat your corn chowder gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. If you’re reheating from a frozen state, it’s best to thaw the soup in the refrigerator overnight before reheating. While convenient, microwaving large portions is generally not recommended, as it can sometimes cause the potatoes to become gummy or alter the soup’s texture unevenly.
In conclusion, if you were among the fortunate few to enjoy this season’s fresh corn, or even if you have a stash of frozen kernels, this creamy corn chowder recipe presents an ideal way to transform it into a truly memorable meal. This easy corn chowder recipe isn’t just delicious; it’s a powerhouse of health benefits – low in fat, incredibly Weight Watchers friendly, dairy-free, and gluten-free. It ticks all the boxes for a nourishing, comforting, and guilt-free dining experience.
And for those seeking more hearty, healthy, and Weight Watchers friendly soup recipes, be sure to explore the curated list of delectable options available right below the recipe card!
🥣More Weight Watcher Soup Recipes!
- Healthy Pumpkin Soup (without cream)
- Easy Hamburger Potato Soup
- Slow Cooker Thai Coconut Chicken Soup
- Beef Borscht (with canned beets)
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📋 Healthy Creamy Corn Chowder Recipe
Equipment
- food processor
- large scoop and drain spoon
- large pot
Ingredients
- 6 cobs corn cooked and removed from cob
- 8 slices turkey bacon, cooked cut into ¼ inch pieces
- 2 teaspoon olive oil
- 1 medium onion chopped
- 3 cloves garlic, minced
- 8 cups chicken broth gluten-free
- 6 medium potatoes, peeled cut into ½-inch pieces
- 2 teaspoon fresh thyme (or 1 teaspoon dried thyme)
- 1 whole red pepper, chopped
- 1 bay leaf
- ½ teaspoon salt and black pepper
Toppings (optional)
- chopped fresh chives or green onions
- shredded low-fat cheddar cheese
- additional turkey bacon
- additional red peppers
Instructions
- Cook corn cobs and remove corn from cob. Place in boiling water for about 8-10 minutes or until fork goes easily into kernel (see video for directions on cutting the corn off the cob in NOTES).
- Cook turkey bacon until crispy and set aside.
- Add olive oil and chopped onion to a large soup pot and cook until soft and lightly browned, about 8-10 minutes. Stir in the chopped red pepper, then add minced garlic and chicken broth.
- Bring the mixture to a boil, stirring constantly, then reduce to medium heat. Stir in the corn kernels (setting aside 1 cup for later) and diced potatoes. Add fresh thyme and bay leaf, then season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- With a slotted spoon, remove about ¾ of the cooked potatoes and vegetables and blend in a food processor or blender until smooth (or use an immersion blender directly in the pot). You may need to do this in 2 batches. Stir the smooth mixture back into the pot.
- Add the remaining reserved corn kernels and the cooked turkey bacon to the pot. Cook for 5 more minutes over low heat to warm through and allow flavors to meld.
- Remove and discard the bay leaf before serving.
Toppings (optional)
- Garnish individual servings with chopped fresh chives or green onions, additional sautéed red pepper, fresh corn kernels, a sprinkle of low-fat cheddar cheese, and/or extra crispy turkey bacon, as desired.
- Taste and add additional salt and pepper if needed to achieve your perfect flavor balance.
Notes
- Use the corn cobs for extra flavor: After cutting off the kernels, simmer the bare cobs in the broth while the potatoes cook, then remove them before blending. This adds a natural sweetness and deeper corn flavor to your chowder.
- Don’t skip caramelizing the onions: Taking time to cook the onions until they’re golden adds a layer of richness that makes the chowder taste like it simmered for hours.
- Blend in stages for control: Instead of pureeing the entire pot, blend about ¾ of the soup and leave some chunks for texture. This gives you the perfect balance of creamy and hearty.
- Season gradually: Potatoes absorb a lot of seasoning, so taste and adjust with salt and pepper at the end. A splash of lemon juice or apple cider vinegar can also brighten the flavors.
- Cut potatoes evenly: Keep potato pieces the same size (about ½-inch) so they cook at the same rate and blend smoothly.
- Add bacon at the end: Stir in the turkey bacon just before serving so it stays crisp instead of getting soggy.
- Make it extra silky: For a restaurant-style finish, pass the blended portion through a fine mesh sieve before returning it to the pot.
- Garnish smartly: Fresh herbs like thyme, parsley, or chives add freshness to balance the creamy texture. A sprinkle of smoked paprika can also give a subtle smoky depth.