Light and Creamy Potato Corn (or Clam) Chowder

Light And Creamy Potato Corn (or Clam) Chowder Recipe

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Penny B


I just made this and it is yummy :) I love that it is made with 2% milk rather than cream, and still is thick and creamy tasting. I hope you enjoy it.

★★★★★ 2 votes
15 Min
30 Min
Stove Top


1 medium
onion, chopped
1 Tbsp
olive oil
2 can(s)
chicken broth (14 1/2 oz), fat free or your favorite
3 large
yukon gold potatoes, peeled and chopped
1 can(s)
whole kernel corn, drained*
1 c
2% milk, divided
1/2 tsp
salt - or to your taste
1/2 tsp
pepper - or to your taste
1/3 c
all purpose flour
minced parsley, optional

How to Make Light and Creamy Potato Corn (or Clam) Chowder


  • 1In a large saucepan, cook and stir onion in oil over medium until tender. Add broth and potatoes, bring to a boil; reduce heat, cover and simmer for 10-15 minute until potatoes are tender.
  • 2Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining 1/2 cup milk until smooth. Stir into soup. Return to a boil. Cook and stir for 5-10 minutes or to your desired thickness. Sprinkle with parsley.
  • 3~Enjoy.

    *I am thinking of making this a clam rather than corn chowder for next time ...

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About Light and Creamy Potato Corn (or Clam) Chowder

Course/Dish: Chowders
Main Ingredient: Dairy
Regional Style: American
Other Tag: Healthy