Easy Potato Corn Chowder without Cream

This tasty Potato Corn Chowder recipe is very healthy but tastes creamy and luscious – all due to a secret ingredient! It is one of my most requested recipes.

It’s so creamy with a wonderful texture from the sweet summer corn. And it’s incredibly healthy to boot – the secret is no cream added. How is that possible, you ask?

I add reduced-fat milk (or almond milk) and…silken tofu.

It sounds strange, I hear you. I am not someone who ever eats tofu and the only reason I buy it is to put it in my soups. Because there’s no real flavor, tofu simply adds a creamy texture and turns soups into something luscious without all the fat and calories (not to mention the protein if offers)! You could certainly replace the tofu with heavy cream or half-n-half if you’re just too wary to go for it – it will be delicious either way!

Potato Corn Chowder Ingredients

• Olive oil
• Onion
• Corn kernels – I use fresh summer corn but canned or frozen corn will work too. It will always be a bit better with fresh summer corn taken right off the cob but when that’s not an option, you just have to go with what you’ve got. And this corn chowder is so delicious that you’ll want to make it year-round! No need to boil the corn before cutting off the cob.
• Russet potato, cut into small bite-sized cubes
• Chicken stock or broth – Use vegetable broth if you prefer.
• Reduced-fat milk or almond milk – I’ve used almond milk with success so if you need or want a dairy free chowder this is an easy substitute.
• Silken tofu – Silken, as the name implies, is creamier and softer than regular tofu and the secret ingredient to this recipe.
• Kosher salt – Add a teaspoon or better yet to taste.
• Freshly ground black pepper
• Chopped Parsley – For garnish and a little bit extra flavor. Garnish with diced jalapeños if you prefer it spicy.

Refer to the potato corn soup recipe card below for the complete ingredients list with measurements.

How to Make Potato Corn Chowder

1. Sauté: Sauté the onion then add half the kernels, potato and stock, bring to a boil then simmer.
2. Blend: Blend the milk, tofu and cooked potato mixture.
3. Add more corn & season: Add the remaining corn and black pepper and salt, to taste.
4. Garnish & serve: Add chopped parsley and heat the bowls, if you prefer.

Tips & Variations

Vegetarian Potato Corn Chowder (or dairy free) – To make this vegan, vegetarian or dairy-free simply substitute the chicken broth with vegetable broth and/or the milk with almond milk.

Make it Meaty – The tofu already has plenty of protein but if you prefer a meatier flavor in your chowder add some diced ham, shredded chicken, bacon, salt pork, crab or shrimp.

Thicken – If you’d like to thicken your chowder add equal parts cornstarch and water or stock and whisk into the soup. Start with a combined tablespoon. You can also add mashed potato flakes to thicken.

Heated bowls – Soups cool off quickly so I like to use heated bowls. I usually pop mine in the microwave, or you can put them in the oven for 30 seconds at 200 degrees Fahrenheit. Adding boiling water to the bowls is another easy trick to warm them up.

Additional garnish – Chopped bacon, croutons, cheddar cheese or a dollop of sour cream would work well as garnishes with this soup.

Continue to Content

Easy Potato Corn Chowder without Cream

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This healthy chowder is made with corn, potatoes, and seasonings but no cream! To make it creamy all you need is reduced-fat milk or almond milk and a secret ingredient...silken tofu.

Print

Ingredients

• 1 tbs olive oil
• ¾ cup chopped onion
• 2 cups corn kernels (about 4 ears), divided
• 1 large russet potato, cut into small bite-sized cubes
• 2 cups chicken stock or broth
• ½ cup reduced-fat milk or almond milk
• 1/3 cup silken tofu
• 1 tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper
• chopped parsley, for garnish

Instructions

1. Preheat large sauté pan over medium heat. Add onion, sauté about four minutes or until soft. Add half of corn kernels, potato and stock, bring to a boil then simmer until potatoes are soft (about 15 minutes).
2. Add milk, tofu and cooked potato mixture to Vitamix or blender (or stockpot, saucepan, etc. then just use a hand blender once hot). Start on low speed and then quickly to high. Blend for 2-3 minutes until soup is very hot.
3. Add remaining corn to soup and stir. Carefully taste soup and add black pepper and kosher salt to taste.
4. Garnish with chopped parsley and optionally, serve in heated bowls (I just heat mine in the microwave).

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 603mgCarbohydrates: 46gFiber: 4gSugar: 13gProtein: 12g

This data was provided and calculated by Nutritionix.

More delicious soup recipes:

• Loaded Potato Soup Recipe – Creamy Cheese & Bacon
• Easy Instant Pot Potato Soup
• 15 Minute New England Clam Chowder
• Seafood Chowder
• Dairy Free Potato Soup
• Cheesy Potato Soup with Mexican Chorizo & Roasted Jalapenos

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Smoked Cream Cheese - May 14, 2024
• Caprese Bites Appetizer Recipe - March 10, 2024
• Bruschetta Caprese Recipe - March 6, 2024