Low Acid Corn Chowder

This chowder has all the warmth and creaminess of classic corn chowder — without the acidity. Fresh corn and tender potatoes create a naturally sweet base, blended with mild broth and almond milk for smooth, gentle flavor. Every bite feels light yet satisfying, making it perfect for sensitive digestion or GERD-friendly meals. It’s simple, comforting, and naturally non-acidic.

Ingredients Needed:

• 6 ears fresh corn: husks removed, kernels sliced off
• 1 ½ quarts low-sodium vegetable broth: no tomato, garlic, or onion
• 1 bay leaf: adds mild aroma
• 1 teaspoon fennel seeds: supports digestion
• 1 teaspoon coriander seeds: mild flavor and gentle spice
• 3 tablespoons unsalted butter or olive oil: reflux-safe fat
• 2 tablespoons garlic-infused oil: optional for gentle flavor
• 1–2 russet potatoes: peeled and diced (about 1 ½ cups)
• 3 tablespoons flour: for thickening
• 2 cups unsweetened almond milk (or lactose-free milk): creamy but light
• ½ teaspoon salt (optional): minimal use for low sodium
• Fresh chives or green onion tops (optional): garnish only

How To Make Low Acid Corn Chowder:

Prepare the Corn Stock:
Cut kernels off all corn cobs. Set kernels aside. Scrape cobs with the back of a knife to collect the sweet corn “milk.”
Place cobs, bay leaf, fennel seeds, and coriander seeds in a large pot with broth. Bring to a gentle simmer and cook 10 minutes. Strain and discard solids.

Cook the Vegetables:
In another pot, melt butter (or olive oil) and garlic-infused oil over medium heat. Add corn kernels and diced potatoes. Cook 5–7 minutes, stirring gently until corn softens.

Make the Base:
Sprinkle in flour and stir 1 minute to coat the veggies evenly. Slowly pour in the strained corn stock while stirring constantly. Bring to a light simmer.

Simmer Gently:
Cook 10–12 minutes until potatoes are tender. Stir occasionally to prevent sticking.

Add the Creaminess:
Reduce heat and stir in almond milk. Warm gently for 2–3 minutes — do not boil. Taste and add a small pinch of salt if needed.

Serve:
Ladle into bowls and top with chopped chives or green onion tops if tolerated.

Recipe Tips:

• Replace half-and-half with almond milk for a lighter, low acid chowder
• Avoid black pepper; use white pepper or none at all
• Use infused oils for flavor without reflux triggers
• Cook slowly to preserve sweetness and prevent burning butter
• For extra creaminess, blend half the soup before serving

How to Store & Reheat:

Room Temperature: Don’t leave out for more than 2 hours
Fridge: Store in a sealed container for up to 3 days
Freezer: Freeze up to 2 months; thaw in the fridge and reheat slowly on the stove

Nutrition Facts (Approximate, per serving):

• Calories: 210
• Sodium: 190 mg
• Protein: 5 g
• Fat: 9 g
• Carbs: 29 g
• Fibre: 3 g
• Sugar: 6 g

FAQs:

Is corn chowder safe for acid reflux?
Yes, when made without onions, garlic, or cream. This version uses reflux-friendly ingredients for gentle digestion.

What milk is best for low acid chowder?
Unsweetened almond milk or lactose-free milk keeps it creamy but light on the stomach.

Can I use canned corn instead of fresh?
Yes. Choose unsalted, no-sugar-added canned corn and drain well before using.

How can I thicken corn chowder without cream?
Flour and pureed potatoes make it creamy and thick naturally without needing dairy.

Can I make this chowder vegetarian?
Yes! Use vegetable broth instead of chicken broth for a fully plant-based option.

Try More Recipes:

• Low Acid Tomato-Free Chili
• Low Acid Cabbage Soup (Detox Style)
• Low Acid Cauliflower Soup

Low Acid Corn Chowder

Recipe by Evelyn ReedCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

210

kcal

A creamy, stomach-soothing chowder made with sweet corn and potatoes — no onions, garlic, or heavy cream. Perfect for reflux-friendly comfort.

Ingredients

• 6 ears corn, kernels removed

• 1 ½ quarts low-sodium vegetable broth
  

• 1 bay leaf
  

• 1 tsp fennel seeds
  

• 1 tsp coriander seeds
  

• 3 tbsp butter or olive oil
  

• 2 tbsp garlic-infused oil (optional)
  

• 1–2 russet potatoes, diced
  

• 3 tbsp flour
  

• 2 cups unsweetened almond milk
  

• ½ tsp salt (optional)
  

• Fresh chives (optional)

Directions

• Cut kernels from corn; reserve cobs.
  
• Simmer cobs, bay leaf, fennel, and coriander in broth for 10 minutes. Strain.
  
• In another pot, cook corn kernels and potatoes in butter 5–7 minutes.
  
• Stir in flour and mix well.
  
• Slowly pour in corn stock, stirring constantly. Simmer 10–12 minutes.
  
• Add almond milk. Warm gently, do not boil.
  
• Season lightly and serve with chives if desired.