Oh Wow Corn Chowder | The Jewish Week | Food & Wine

Oh Wow Corn Chowder

Oh Wow Corn Chowder

Oh Wow Corn Chowder. Courtesy of Carl Kravats/St. Martin's Griffin

6 servings

1 hr

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Yum, yum, yum! This chowder tastes so incredibly decadent, you might have trouble believing it’s clean and low-calorie . . . but it totally is!

1/6th of recipe (about 1 cup): 161 calories, 1g total fat (0g sat fat), 407mg sodium, 33g carbs, 4g fiber, 11g sugars, 7g protein

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You’ll Need: large pot with a lid, strainer, blender or food processor, nonstick spray

3 cups roughly chopped cauliflower

2 cups fat-free milk

3 cups frozen sweet corn kernels, thawed

1 cup chopped sweet onion

10 ounces (about 2 small) white potatoes cut into 1/2-inch pieces

1 cup chicken broth

2 teaspoons chopped garlic

2 packets natural no-calorie sweetener

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup chopped scallions

Optional topping: additional chopped scallions

(*Editor's note: To make this kosher, simply use a dairy-free milk alternatve (like soy, almond or coconut) or replace the chicken broth with a vegetable broth for the same creaminess! Imagine Foods has some great pareve "chicken" broths.)


1. Bring a large pot of water to a boil. Cook cauliflower until very tender, about 15 minutes.

2. Transfer cauliflower to a strainer to drain.

3. Place drained cauliflower in a blender or food processor. Add milk and 11/2 cups corn. Puree until smooth.

4. Spray the (empty) pot with nonstick spray, and bring to medium-high heat. Add cauliflower puree, remaining 11/2 cups corn, and all remaining ingredients except scallions. Bring to a boil.

5. Reduce to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.

6. Add scallions. Cook and stir until softened, about 2 minutes.

Lisa—a self-proclaimed "mad scientist" in the kitchen—is the author of 11 New York Times Best Selling cookbooks. This recipe is excerpted from her 12th book, "Hungry Girl Clean & Hungry OBSESSED!" (St. Martins Griffin) which was just released this month.  

Copyright © 2017 by Lisa Lillien and reprinted by permission of St. Martin’s Griffin.