Cooking Light Corn Chowder Recipe

Name: Cooking Light Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tsp. vegetable oil; 2 large onions, chopped; 1 stalk celery, chopped; 1 red pepper, diced; 3 cloves garlic, minced; 1/2 tsp. ground cumin; 3 1/2 c. chicken stock; 1 tsp. dried thyme; 1 bay leaf; 2 c. frozen corn kernels; 1 large potato, peeled and diced; 2 Tbsp. cornstarch; 1 (12 oz.) can evaporated skim milk; salt and pepper to taste; pinch of cayenne pepper

Servings: persons

1 1/2 tsp. vegetable oil
2 large onions, chopped
1 stalk celery, chopped
1 red pepper, diced
3 cloves garlic, minced
1/2 tsp. ground cumin
3 1/2 c. chicken stock
1 tsp. dried thyme
1 bay leaf
2 c. frozen corn kernels
1 large potato, peeled and diced
2 Tbsp. cornstarch
1 (12 oz.) can evaporated skim milk
salt and pepper to taste
pinch of cayenne pepper

1
In a large saucepan, heat oil. Add onions; cook for 5 minutes.
2
Add celery, red peppers, garlic and cumin.
3
Cook 2 to 3 minutes.
4
Add chicken stock, thyme and bay leaf.
5
Bring to boil. Reduce heat and simmer, uncovered, for 10 minutes.
6
Add corn and potatoes; return to simmer and cook until vegetables are tender, 5 to 10 minutes. Place cornstarch in small bowl.
7
Slowly add evaporated milk, stirring until smooth.
8
Stir into soup. Cook, stirring, until thickened about 2 minutes. Discard bay leaf. Season with salt, pepper and cayenne.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tsp. vegetable oil, 2 large onions, chopped, 1 stalk celery, chopped, 1 red pepper, diced, and more.

Yes, Cooking Light Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cooking Light Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions