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Corn ChowderCorn Chowder

Jami Nolen

January 17, 2010


Comforting soups are in season. Here is a soup recipe that tastes rich and hearty without the extra cream and fat.



6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)



  • 1 tablespoon olive oil
  • 3 cups finely chopped leek (about 4 leeks)
  • 5 cups fat-free, less-sodium chicken broth
  • 3 cups (2-inch) cubed peeled Yukon gold or red potato
  • 3 cups (2-inch) chopped cauliflower florets
  • 1 cup fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (14 3/4-ounce) can cream-style corn
  • 3 turkey bacon slices, cooked and crumbled (drained)



  1. Heat oil in a large Dutch oven over medium heat. Add leeks; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
  2. Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
  3. Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled turkey bacon just before serving.


Nutrition Information

Calories: 227 (31% from fat)
Fat: 7.7 g (sat 1.5 g, mono 2.6 g, poly 1 g)
Protein: 9.1 g
Carbohydrate: 39 g
Fiber: 5.4 g
Cholesterol: 4 mg
Iron: 2.3 mg
Sodium: 629 mg
Calcium: 90 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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