Skinny Corn Chowder

This skinny corn chowder recipe is a slightly modified version of the famous recipe my mother-in-law used to make back on the farm. It was always a treat when she had this marvelous soup waiting for us after a day of traveling. It was a perfect warm welcoming to get us settled in for a cozy visit.

This version is a bit healthier than the original with whole wheat flour instead of white flour and less butter. Hope you will enjoy it as much as we do.



2.5 cups boiling water
2 cups chopped potatoes
1 c carrots
Half cup celery
1/4 c onion chopped
Half tsp salt
1/4 tsp pepper
3 T butter
1/4 c whole wheat flour
2 c milk
3/4 c Parmesan
1 can cream of corn


1. Combine the first 7 ingredients and boil 15 minutes. Meanwhile make white sauce.

2. To make white sauce, melt butter in a large pot on the stove on medium heat. When melted and softly bubbling, whisk in flour until combined. Slowly stir in milk. Whisk constantly until heated through and thick.

3. Add cheese. Then add veggies and water; simmer until blended and hot. Serve with a slice of warmed wheat bread.


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5 Responses to Skinny Corn Chowder

  1. Jodi, I just made a version of a healthy-fied clam chowder–great minds think alike 🙂 Yours looks wonderful and I LOVE the Parmesan. Can’t go wrong with cheese and soup!

  2. I love a healthy soup.. especially chowder!! I’m pinning this and sharing on Facebook today. Thank you so much for linking up to Wake Up Wednesdays!!

  3. Miz Helen says:

    We just love Corn Chowder and your recipe looks delicious! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  4. Karly says:

    Sounds fabulous and hearty, I need to try it soon! Thanks for linking up with What’s Cookin’ Wednesday!

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