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Creamy Corn Chowder and Whole Wheat Rolls

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Creamy Corn Chowder and Whole Wheat Rolls

4 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Creamy Corn Chowder, lowfat, potatoes, whole wheat rolls
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 1 1/4 cup soup plus one roll
Calories: 451kcal


  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 medium bell pepper, green
  • 2 medium russet potato
  • 14 1/2 ounce chicken broth, low-sodium
  • 3 cup corn, frozen
  • 1 cup milk
  • 1/8 cup flour, all-purpose
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 4 medium rolls, dinner, wheat
  • 2 medium apple


  • Add oil to a large soup pot and heat over medium.
  • Dice onion and bell pepper, then add to the hot oil; cook 4-5 minutes until tender.
  • Peel and chop the potatoes.
  • Once the onion and pepper are tender, add chicken broth and potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Stir the corn into the pot and and cook for ten minutes more.
  • In a separate bowl, combine milk, flour, salt, and pepper; pour this into the corn mixture and continue to cook until thick and bubbly, about 10 more minutes.
  • Serve soup with whole wheat rolls and apple slices on the side.  serving = 1 1/4 cup soup plus one roll
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Calories: 451kcal | Carbohydrates: 87g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 551mg | Fiber: 11g | Sugar: 30g

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