Servings: 6Prep: 10 minsCook: 25 minsTotal: 35 mins
Summer Corn Chowder That Won’t Trigger Reflux
Corn on the cob always reminds me of my grandfather.
It was one of his favorite foods, and I have lifelong memories of shucking corn into a brown paper bag.
This Summer Corn Chowder brings a little bit of that nostalgia to the table—but with a lighter, more gut-friendly twist. It’s quick, easy to throw together, and still delivers that comforting, creamy texture you’d expect from a classic chowder—without the heaviness.
A Lighter Take on a Classic Favorite
Traditional chowders are often made with milk and heavy cream, which can feel a bit too rich—especially if you’re managing Gastroesophageal Reflux Disease.
This version keeps things light while still offering that creamy consistency you might be missing.
As with many soups, this one is incredibly versatile. You can easily customize it based on your preferences and tolerance levels. If shallots don’t sit well with you, try swapping in bell peppers for a boost of vitamin C and fiber.
The recipe calls for almond milk, but you can absolutely use dairy (I’d recommend something like 2%) or soy milk if those work better for you. Coconut milk is another great option if you’re looking for a slightly richer texture without going overboard.
Keeping fat content moderate and avoiding common triggers can help make meals more tolerable for those with GERD.
Easy Ways to Add Flavor and Creaminess
If you’re looking to elevate the texture just a bit more, a small dollop of plain Greek yogurt or a splash of unsweetened creamer can go a long way.
Chopped chives can also add a fresh finish—just be mindful of your personal triggers.
This recipe strikes a nice balance between comfort and simplicity, which is key when you’re trying to enjoy meals without worrying about symptoms.
A Quick Note on Preparation
If you have an immersion blender, it will come in handy for the final step to create that smooth, chowder-like consistency.
If not, a traditional blender works just as well—just be careful when transferring the soup, as it will be hot.
The Bottom Line
This chowder is always a hit with my family, and it’s one of those recipes that proves you don’t have to sacrifice comfort to eat in a way that supports your digestive health.
I hope it becomes a favorite in your home, too.
FAQs
Can I make Summer Corn Chowder ahead of time?
Yes! Summer Corn Chowder is an excellent make-ahead recipe and often tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days and reheat gently before serving.
Is this corn chowder a healthy meal?
This chowder can be part of a balanced diet by providing vegetables, fiber, and carbohydrates in a comforting meal. Pairing it with a lean protein or a side salad can make it even more satisfying and nutritionally complete.
Can I use frozen or canned corn instead of fresh corn?
Absolutely. While fresh corn offers the sweetest flavor during peak season, frozen corn is an excellent year-round alternative, and canned corn can also be used if it's drained and rinsed. Each option makes this recipe convenient and easy to prepare any time of year.
Can I freeze Summer Corn Chowder?
Yes. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months, then thaw overnight in the refrigerator and reheat gently, stirring well if the creamy base separates slightly.
Summer Corn Chowder
This Summer Corn Chowder is a light yet creamy soup featuring sweet corn, tender vegetables, and fresh herbs for a comforting seasonal meal. Perfect for showcasing fresh summer produce, it's an easy, satisfying recipe for lunch, dinner, or meal prep.
Servings: 6 servingsPrep: 10 minsCook: 25 minsTotal: 35 minsDifficulty: Easy
AmericanDinnerLunchGERD-friendlycomfort foodeasy
Ingredients
3 tablespoons unsalted butter
2 tablespoons whole wheat flour
1 small shallot (approximately 4 TBSP diced)
3 large carrots, peeled and chopped
3 medium celery stalks, chopped
3 cups corn kernels (fresh or frozen)
1 teaspoon salt
2 cups low-sodium chicken stock
2 cups unsweetened almond milk (or other milk)
Instructions
1
Melt the butter, whisk in the flour, and cook 4–5 minutes until lightly browned to form a roux.
2
Add the shallots, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened.
3
Stir in the corn and salt. Cook for 3–5 minutes, until heated through.
4
Add the stock and almond milk. Bring to a boil, then reduce heat and simmer for 15 minutes, until thickened.
5
Blend about half the soup until smooth. Return to the pot, stir to combine, and adjust the consistency as desired.
6
Serve warm, topped with plain yogurt, dairy-free creamer, and chopped chives, if desired.
Nutrition Facts
Per serving
Calories
180
180
Fat
9.0g
9.0g
Carbs
24.0g
24.0g
Protein
6.0g
6.0g
Fiber
3.0g
3.0g
Sodium
610.0mg
610.0mg
Sugars
8.0g
8.0g
Sat. Fat
4.0g
4.0g
Notes
If using frozen corn kernels with this recipe, add a few minutes of cooking time. I prefer using homemade chicken stock for this recipe, but any low-sodium chicken stock will work!
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