Corn Chowder with a Healthy Twist: Our Kids Call it “Rainbow Chowder”

That’s right, a healthier version of corn chowder with all the creamy goodness, plus a ton of fresh vegetables.

What’s special about this corn chowder with a healthy twist

• Instead of cups of cream, we use chicken stock plus a cup of milk. But don’t worry! It’s still really creamy, thanks to those naturally starchy potatoes.
• Most corn chowders include corn, onions and potatoes, and that’s about it. Ours is packed with tons of good-for-you vegetables: zucchini, bell peppers and celery.
• Those veggies add a pop of color that makes the whole thing more appealing. Because now you can call it Rainbow Chowder.

How to make our healthy corn chowder

Start with chopping all the veggies.

Tip: Put everything in the food processor and pulse a few times for a smaller and more uniform result. 

Saute onions and celery in a little butter first. Then add potatoes. Throw in the peppers and zucchini BUT NOT ALL OF THEM. Reserve about a cup of peppers and zucchini to add at the very end.

Add chicken broth, bay leaves, salt and pepper to the pot. Bring to a boil and simmer. Bust out your emersion blender (I got mine as a gift years ago but love this one with great reviews and a nice price.) This will make your soup soft and velvety. Now ADD THE REST of your veggies, including the corn. Simmer for another 20 minutes (or however long you want/need) and serve with cheddar cheese and bacon.

Serve with a big loaf of whole-wheat bread and dinner’s done. Bonus: this soup freezes beautifully.

Corn Chowder with a Healthy Twist: Our Kids Call it “Rainbow Chowder”

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• Author: Charity

Ingredients

Scale 1x2x3x

• 2 onions
• 3 ribs of celery
• 2 zucchini
• 1–2 bell peppers
• 6 small potatoes
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon thyme
• 4 cups chicken broth
• 1 cup milk
• 2 cups frozen (or fresh) sweet corn
• cheddar cheese + bacon

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Instructions

1. Start with chopping all the vegetables.
2. Saute onions and celery in a little butter first. Then add potatoes. Throw in the peppers and zucchini BUT NOT ALL OF THEM. Reserve about a cup of peppers and zucchini to add at the very end.
3. Add chicken broth, milk, bay leaves, salt and pepper to the pot. Bring to a boil and simmer. Bust out your emersion blender. This will make your soup soft and velvety. Now ADD THE REST of your veggies, including the corn. Simmer for another 20 minutes (or however long you want/need) and serve with cheddar cheese and bacon.

p.s. Want more delicious soups that come together easily? You can never, ever go wrong with Creamy Tomato (with a surprising source of protein), Quick & Easy Broccoli (starting with frozen broccoli) or Slow Cooker Potato Soup.