Light and Creamy Potato Corn (or Clam) Chowder

Light And Creamy Potato Corn (or Clam) Chowder

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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


  1. In 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.
  2. Stir 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

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