What can I use to thicken corn chowder?

Cornstarch is a great option as it is a natural thickening agent , but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Why is corn chowder called chowder?

The word chowder is a corruption of the French chaudière (“cauldron”) , and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England.

Is it better to thicken chowder with flour or cornstarch?

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry . Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Will heavy cream thicken corn chowder?

However, chowder can also get a bad reputation due to the large amounts of butter, bacon, and heavy cream that are often used to thicken it and add flavor . As a result, it can be a super-rich dish.

What two ingredients must be present for the soup to be called a chowder?

Chowder is a soup made with a liquid base of broth and thickened milk or cream featuring seafood or vegetables. Classic chowders are very thick and are often served with a garnish of crackers or hard biscuits.

What ingredient does chowder always have?

Customarily, chowder included onion, potatoes, and cream .

What makes a chowder not a soup?

Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick . Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

How to thicken corn chowder without cornstarch?

Other methods for thickening a chowder With a blender, you can use the corn — plus potatoes and other veggies — as a natural thickener by blending a small amount and adding it back into the soup . The starchiness from the corn and potatoes will lend you the same silky texture as heavy cream.

What is usually a main thickening agent of chowder?

A roux is the most common thickener for sauces and soups and comes in three colors and strengths: white, blond, and brown.

How do you thicken chowder sauce?

As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker . Cornstarch is always a good way to thicken a sauce or soup but personally I would recommend going a different route as the cornstarch slurry may change the flavor of the meal.

How do you thicken cream of corn soup?

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water . More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Light Turkey (or Chicken) Corn Chowder Recipe

Published: Nov 29, 2013 · Modified: Nov 17, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 70 Comments

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This light turkey or chicken corn chowder recipe is my family's favorite leftovers recipe. It's hearty, satisfying and healthy. 223 calories and 3 Weight Watchers Freestyle SP

Whether you have leftover turkey from your Thanksgiving feast or an extra rotisserie chicken lying around, this light corn chowder is a hearty meal without all of the extra calories. It's creamy and thick without adding cream, and the flavors of the turkey and corn shine through, alongside a kick from green chiles and cayenne pepper. If you have leftover chicken, that will work, too.

When I'm cooking with chicken breasts or thighs during the week, I try to cook extras so that I can have extras to whip up an easy meal like this. It also works well in some of my other meals that star leftovers.

And what did my family think of this soup? Well, each and every one of them went back for seconds. This is going to be a regular meal in our house!

Here are some of my favorite leftovers recipes that we'll be making this weekend.

Now, let's get to this light corn chowder recipe.

The turkey (or chicken) corn recipe:

Heat the olive oil in a large saucepan set over medium heat.

Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes. Add the green chiles and cook for 1 minute.

Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add the corn and simmer for 3 minutes.

Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.

Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.

Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.

Ladle into soup bowls, garnish with green onions and serve.

Other Thanksgiving leftovers recipes:

{Cookin' Canuck}
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Printable Recipe

Light Turkey (or Chicken) & Corn Chowder Recipe

This light corn chowder recipe uses leftover turkey or chicken. It’s hearty, satisfying and a fraction of the calories of most chowders. 223 calories and 3 Weight Watchers Freestyle SP

4.82 from 50 votes

Print Pin Rate

Course: Soups

Cuisine: American

Keyword: Poultry Recipes

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 Servings

Calories: 223.3kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 teaspoon olive oil
1 medium yellow onion diced
1 stalk celery diced
1 red bell pepper diced
2 garlic cloves minced
1 4 ounce can diced green chiles
3 cups low-sodium chicken broth
1 ¼ cups frozen corn kernels
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup all-purpose flour
2 cups skim milk
2 ½ cups shredded cooked turkey or chicken
¾ cup shredded Cheddar cheese
¼ teaspoon cayenne pepper
green onion thinly sliced (for garnish)

Instructions

Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, red pepper and garlic and cook until the vegetables are beginning to soften, about 5 minutes.
Add the green chiles and cook for 1 minute.
Pour in the chicken broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Add the corn and simmer for 3 minutes.
Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is thickened, about 15 minutes.
Stir in the turkey (or chicken), Cheddar cheese and cayenne pepper. Stir until the cheese is melted.
Ladle into soup bowls, garnish with green onions and serve.

Video

Notes

Weight Watchers Points: 3(Freestyle SmartPoints), 6 (Points+)

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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Reader Interactions

Comments

Stephanie Marsh
July 05, 2022 at 5:17 pm

We LOVE this recipe. It isn’t as thick and creamy as most chowders, which is precisely why we like it so well. I have made the dish as written and I have also added a couple of diced baked potatoes that I had in the fridge, a couple of large handfuls of baby spinach and a couple of dashes of smoked paprika… also quite delicious. Thank you for a recipe that I will use for years.
Reply
Kay
April 05, 2022 at 4:42 pm

This is a favorite but I was the only one eating the leftovers. I decided to thicken it, add carrots, peas and come bacon. Then made chicken pot pie. It was a hit again!
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Light Turkey (or Chicken) Corn Chowder Recipe | Cookin' Canuck (2024)