Reduced-Fat Corn Chowder
The secret to our reduced-fat corn chowder is butter—but not the type you think.
Why This Recipe Works
To make a healthier corn chowder with all the flavor and creaminess of the original, we hold on to the bacon, potatoes, and corn but swap the heavy cream for a combination of chicken broth, low-fat milk, and a mere 1/3 cup of half-and-half. Flour helps thicken the soup without adding extra fat, but the real trick is pureeing and straining half of the corn kernels. When this corn “juice” is cooked, the starch gelatinizes, thickening the chowder while infusing it with pure corn flavor.
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