Creamy Corn Chowder

This Creamy Corn Chowder recipe has all the rich and creamy flavors you’d expect with more protein and less fat. The secret: silken tofu. 

Creamy Corn Chowder

Creamy Corn Chowder

You won’t be missing the heavy cream with this dish. A great fall or anytime soup, pairs well with fresh crusty whole-grain bread or cornbread.
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Cook Time 40 minutes
Course Soup


  • 1 Tablespoon canola oil
  • 3 small red potatoes , diced
  • 1 large sweet potato , diced
  • 2 cloves garlic , minced
  • 1 red bell pepper , finely chopped
  • 3 stalks celery , finely chopped (leaves included)
  • 1 medium onion , finely chopped
  • 2 cans (11 ounce) whole kernel corn , no salt added, undrained
  • 3 cups vegetable broth , low-sodium
  • 1/4 teaspoon chipotle chili powder
  • 1 teaspoon ground thyme
  • 2 teaspoons Italian seasoning
  • 2 Bay leaves
  • Ground pepper (I usually do combination of ground black and white pepper, to taste)
  • 2/3 package silken tofu


  • Heat oil over medium-high heat in large pot.
  • Add garlic, onion, celery and bell pepper and sauté until tender about 5 to 7 minutes.
  • Add potatoes, corn, vegetable broth, and seasonings. Bring to boil.
  • Reduce heat and simmer for 30 minutes or until potatoes are tender. Remove from heat.
  • Discard bay leaves. In a food processor or blender, purée about half of the broth and vegetable mixture with the silken tofu. Process in batches if necessary.
  • Combine the puréed mixture with the remaining vegetable and broth mixture.
  • Adjust seasonings to taste.
  • Serve topped with low-fat shredded cheddar.
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