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–+ servings
Three bowls of creamy corn soup with a drizzle of olive oil and parsley as garnish

Low Carb Cauliflower Corn Chowder

Lower carbohydrate creamy sweet corn soup
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Course: Appetizer, Main, Soup
Cuisine: American
Keyword: Low Carb, Low Potassium, Low Protein, Low Sodium
Diet Type: CKD, Dialysis, PKD, VLPD
Servings: 4
Calories: 457kcal
Author: Clarissa S. Paimanta, RD

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 cups vegetable broth low sodium
  • 2 cups cauliflower cut into florets
  • 1 cup corn fresh or frozen
  • 1 cup heavy cream
  • 2/3 cup cream cheese full fat
  • 2 tsp erythritol optional, to taste
  • salt & pepper to taste

Instructions

  • In a pot, heat olive oil over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté until fragrant and lightly golden, about 1 minute.
  • Add vegetable broth, cauliflower, and corn. Simmer until corn is completely tender, about 15 minutes.
  • Add heavy cream and cream cheese; stir to combine and heat the soup until the cream cheese melts and the soup is warmed through, then remove from the heat. Do not let soup come to a rolling boil or the cream may split.
  • Using an immersion blender, blend the soup until smooth. Season with sweetener, salt (only if needed), and pepper to taste. Enjoy!

Nutrition

Calories: 457kcal | Carbohydrates: 19g | Protein: 7g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 105mg | Sodium: 235mg | Potassium: 356mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1402IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 1mg | Phosphorus: 126mg
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