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.
A Lighter Take on a Classic Favorite
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
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
The Bottom Line
I hope it becomes a favorite in your home, too.
Summer Corn Chowder
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
In a large soup pot, melt butter and mix in flour. Whisk continuously until flour and butter turn a darker brown, approximately 4-5 minutes. (This is a roux and will help to thicken the soup).
Add diced shallots, carrots, and celery to the pot and stir, cooking down the veggies until they are softened (5 minutes).
Add the corn (fresh or frozen) and salt to the pot, stirring as it cooks for another 3 minutes. If using frozen corn, add 1-2 minutes of cooking time.
Pour in the stock and almond milk (or other milk) and bring to a boil. Once it is gently boiling, turn the heat down to low and simmer for 15 minutes, or until thickened.
With an immersion blender, puree approximately ½ the soup. If using a traditional blender, transfer 1 cup at a time to the blender and puree about half the soup. Once blended, pour back into the pot and stir to combine. You can puree as much or as little as you like. For any digestive concerns, pureeing to a smoother consistency might aid in digestion.
Serve as is, or top with a dollop of plain yogurt, a teaspoon of dairy or non-dairy creamer, and chopped chives.
Enjoy!
Nutrition Facts
Per serving
180
9.0g
24.0g
6.0g
3.0g
610.0mg
8.0g
4.0g
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