New England Corn Chowder

Servings 6 servings


  • 2 tablespoons unsalted butter divided
  • 1/2 cup chopped onion
  • 2 cups peeled and cubed russet potatoes
  • 1 cup chopped carrots
  • 1/4 cup flour
  • 1/4 teaspoon thyme
  • Sea salt and freshly ground black pepper to taste
  • 1/8 teaspoon white pepper
  • 1 can low sodium chicken broth 14.5-oz.
  • 1/2 cup water
  • 1 1/2 cups frozen whole kernel corn
  • 1 cup chopped turkey ham optional
  • 2 cups milk


  • In a large saucepan, melt half of the butter over medium heat; add
  • chopped onion and sauté till nearly translucent.
  • Add potatoes and carrots and cook for another minute or so. Add remaining butter then stir in flour,
  • seasonings, broth and water; cook and stir until mixture thickens and boils.
  • Reduce heat and simmer for 5 to 10 minutes or until vegetables are tender-crisp, but not mushy. Add
  • corn, turkey ham (if desired) and milk; cook until very hot—but not boiling, or the soup will break!


SERVING SUGGESTION: Serve a big spinach salad on the side; add some whole grain rolls and butter.
VEGETARIAN: Skip the ham and use vegetable broth.
KOSHER: Skip the ham and use vegetable broth.
GLUTEN-FREE: Make sure ham (if using) and broth are gluten-free. Use gluten-free flour.
NUTRITION: Per Serving: 207 Calories; 7g Fat; 9g Protein; 29g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 225mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non- Fat Milk; 1 1/2 Fat. Points: 6
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