Skinny Potato & Corn Chowder Recipe Is a Warm Bowl of Goodness by Jan Mostrom

I wasn’t sure how I felt about making a soup during the summer, but I was intrigued to try this easy corn and tomato chowder. Why? The abundance of sweet corn and amazing fresh tomatoes at my farmers market right now. I was so happy I tried it!

This easy tomato and corn soup recipe is not heavy at all because it uses milk and not cream. The rich sweetness comes from the corn, tomatoes and onion and the potatoes add just the right amount of heartiness that fills you up nicely for lunch or dinner.

To make this farm-fresh vegetable soup recipe you will need fresh corn on the cob, butter or oil, onion, potatoes, tomatoes, milk and optional parsley for serving. The soup cooks up on the stovetop in about 20 minutes.

The combination of tender, sweet and crunchy vegetables just works! Serve this light, delicious corn soup for dinner with your favorite side dishes or for lunch. While you're enjoying every spoonful of this soup, read about the health benefits of corn and the health benefits of tomatoes!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 5 - 6 ears of corn
• 1 tablespoon butter or neutral cooking oil (canola or grapeseed)
• 1 large yellow or white onion, chopped
• 2 medium potatoes, peeled and diced
• 2 tomatoes, cored and chopped
• 1 cup whole or low-fat milk
• 1/4 cup chopped parsley (optional)

Recipe Notes

• You can leave out tomatoes if you prefer. If seeds bother you, remove the tomato seeds as well before adding them to the soup.

• If you can't find fresh corn, you could use frozen corn.

• Store any leftover soup in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Husk the corn and cut off the kernels from the cob into a medium bowl. Place 4 cups of water in a large pot and add the corn kernels. Bring to a boil. After the water starts to boil simmer the cobs for 10 minutes on low.
   
2. Melt the butter or oil in a large skillet over medium-high heat. When the butter is melted add the potatoes and onions. Cook for 5 minutes, stirring every now and then. Add tomatoes and continue to stir for another 2 to 3 minutes.
   
3. After 10 minutes of corn cooking, pour the liquid into the onions and potatoes and bring to a boil. Reduce heat to low and simmer the onion and potatoes until the potatoes are fork tender.
   
4. Add the milk and corn kernels. Stir for another few minutes until corn is warm. Taste and add salt or pepper, if needed.
   
5. Serve in bowls sprinkled with the parsley, if desired, and enjoy!
   
   

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