Low Fat Corn Chowder

Most corn chowder gets its body from heavy cream and a stick of butter. This version pulls off the same silky texture using evaporated skim milk, which has almost all the water removed and concentrates the dairy proteins into something rich-tasting without the saturated fat.

The flour does double duty. Whisked in toward the end, it thickens the broth into a proper chowder consistency. Stir it through cold milk first to make a slurry, otherwise you’ll get lumps that won’t dissolve no matter how long you simmer.

Dicing the potatoes small means they cook fast and give up some starch into the broth, which also helps the chowder thicken naturally. A pinch of paprika is the warm note that keeps it from tasting flat.

Kitchen Tips

• Sweat the celery, onion, and pepper without browning. You want clean, sweet vegetable flavor, not caramelization.
• Whisk the flour with a few tablespoons of cold milk before adding to avoid clumps.
• Don’t let the chowder boil after the milk goes in. High heat curdles low-fat dairy. Hold a gentle simmer.
• Reserve a half cup of corn to stir in at the very end for fresh kernel texture and pop.

Variations

• Add a smoked turkey leg during simmering for a smoky depth without bacon fat.
• Stir in a diced jalapeño for a Tex-Mex spin.
• Top each bowl with chopped chives and a few drops of hot sauce for brightness.