Nothing says summer like the sweet, juicy crunch of fresh corn. But did you know this sunshine-colored veggie is packed with nutrients, too? Corn is a good source of fiber, vitamins, and antioxidants, making it a delicious and healthy addition to your meals.
This creamy corn chowder recipe captures the essence of summer in a bowl, while keeping things light and easy. With just a handful of ingredients and minimal prep time, you can enjoy a comforting and nourishing soup that’s perfect for any occasion.
Makes 4 servings
Ingredients
1 tablespoon olive oil
1/2 yellow onion, chopped
2 cups (328 grams) frozen corn
1/4 teaspoon whole, dried thyme (ground or fresh thyme are okay, too)
1/4 teaspoon ground black pepper
1/8 teaspoon sea salt
2 cups (480 milliliters) low-fat milk
Instructions
- Heat olive oil in a skillet over medium heat and add onions. Sauté until soft, about 3 minutes. Add corn and saute until thawed, about 3 minutes.
- Add thyme, pepper and salt, and saute until fragrant, about 1 minute.
- Add mixture to a blender. Blend and gradually add 2 cups milk until you reach desired consistency. You can make the soup creamy smooth or a little chunky.
- Return mixture to skillet set on medium heat and heat until chowder begins to bubble slightly, about 5 minutes. Serve garnished with a sprinkle of thyme.
Per serving (1 cup/220 milliliters): 170 calories | 7 grams protein | 24 grams carbs | 5 grams fat
