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Corn Chowder Soup

Recipe by:


Yield: 6 servings
Prep Time:
Cook Time:
Total Time:
Corn chowder soup bowl with bread and wine

2 tablespoons olive oil

1/4 cup chopped onion

1/2 cup diced celery

1 1/4 cups hot water

1 cup peeled, cubed potatoes

1 1/2 cups frozen corn kernels, thawed

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon black pepper, or to taste

2 tablespoons all-purpose flour

  1. Heat olive oil in a 4 quart saucepan or soup pot. Add onion and celery and saute until soft (about 5 minutes).
  2. Add water, potatoes, corn, sugar, salt, and pepper. Cover and simmer until potatoes are tender, about 25 minutes.
  3. Whisk flour into LACTAID® Fat Free Milk; stir into soup and cook until soup gets a creamy and thickened consistency, about 12 minutes. Serve warm.

Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 185
Total Fat 5.40g
Calories from Fat 48.57kcal
Saturated Fat 1g
Cholestrol 1.67mg
Sodium 455.45mg
Total Carbohydrate 29.38g
Dietary Fiber 1.93g
Sugars 8.24g
Protein 4.51g
Calcium 111.95mg

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