Sensational Soups: Summer Corn Chowder

Corn on the cob always reminds me of my grandfather. 

It was one of his favorite foods, and I have life-long memories of shucking corn into a brown paper bag.  This ‘Summer Corn Chowder’ is not only quick and easy to throw together, but also delicious, light, and GERD-friendly. 

Chowders are often made with milk and heavy cream, but this chowder is light while still offering that creamy taste you might be missing. As many soups are, this one is versatile and can be customized to your liking. 

While I find it to be GERD-friendly as is, please make substitutions as you see fit for you. 

Shallots don’t sit well with you? Try bell pepper for some added Vitamin C and fiber. 

While the recipe below calls for Almond milk, you can certainly make it with dairy (I’d recommend 2%) or soy milk as well. Coconut milk is also a good option here! 

For some additional creaminess, top with a dollop of 5% plain Greek Yogurt or a splash of unsweetened dairy or non-dairy creamer. Chopped chives, when tolerated, add a great finish. 

If you have an immersion blender, it will come in handy for the last step. If you don’t, a traditional blender will work just fine. (Be careful when transferring the soup to the blender, it will be hot!) 

This chowder is always a hit with my family, and I hope you enjoy it as well!