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Creamy Corn and Mushroom Chowder

Per Serving

Creamy Corn and Mushroom Chowder

Makes: 8 servings
Serving Size: 1 cup
Calories 130
Fat 2 g
Saturated Fat 0.3 g
Trans Fat 0 g
Carbohydrate 22 g
Fiber 2 g
Sugars 8 g
Cholesterol 0 mg
Sodium 305 mg
Potassium 510 mg
Protein 7 g
Phosphorus 175 mg
Choices: Starch 1, Fat-Free Milk 0.5
  • Makes: 8 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes


1 Tbsp. olive oil, divided
1/2 cup chopped scallions
2 cups frozen corn kernels
2 cups unpeeled, diced red potatoes
2 cups fat-free milk (or unsweetened almond or soy milk)
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 cups low-fat, reduced-sodium chicken broth
2 fresh thyme sprigs
1 can (6 oz.) evaporated fat-free milk
2 Tbsp. cornstarch or arrowroot
1 cup chopped cremini mushrooms
1 Tbsp. chopped fresh chives


  1. In a large saucepan, heat 1/2 Tbsp. of the olive oil over medium heat. Add the scallions and sauté for 2 minutes. Add the corn and potatoes, and sauté for 2 minutes. 
  2. Add the milk, salt, black pepper, chicken broth, and thyme, and bring to boiling. Reduce the heat, cover, and simmer for 30 minutes until the potatoes are tender.
  3. In a small bowl, combine the evaporated milk and cornstarch and mix well; set aside.
  4. In a small skillet, heat the remaining olive oil over medium heat. Add the mushrooms and sauté for about 5 minutes, until browned. Add the chives and sauté for 1 minute; set aside.
  5. Add the cornstarch mixture to the soup and simmer for 3 minutes. Add the mushroom mixture and simmer for 1 minute. Remove the thyme sprigs. Serve the soup with additional fresh chopped chives, if desired.

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