Name: Low FODMAP Corn and Potato Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Low FODMAP Diet
Ingredients: 1 tablespoon olive oil; 2 cups peeled and diced potatoes; 2 celery stalks, thinly sliced; 2 cups corn kernels (fresh or frozen, thawed); 6 cups low FODMAP chicken or vegetable broth; 2 cups diced tomatoes with juice; 1 sprig fresh thyme; 1 dried bay leaf; 1/4 cup thinly sliced scallion greens; Salt and freshly ground black pepper; Fresh parsley, for garnish

Instructions

Heat olive oil in a large soup pot over medium-high heat.

Add potatoes, celery, and corn. Sauté, stirring occasionally, until vegetables just start to brown, 8-10 minutes.

Add broth, tomatoes with juice, thyme sprig, and bay leaf. Season with salt and pepper.

Reduce heat to medium-low. Simmer until vegetables are tender and soup is flavorful, 25-30 minutes.

Remove and discard thyme sprig and bay leaf.

Just before serving, return soup to a simmer and stir in scallion greens.

Serve in warmed bowls garnished with fresh parsley.

FODMAP Notes

Corn is low FODMAP at 1/2 cup per serving. Potatoes are safe. Celery is low FODMAP at 1/4 stalk per serving. Canned diced tomatoes are safe at this portion. Uses only scallion greens.

Tips

💡 Use fresh summer corn when available
💡 Add cooked bacon for extra richness
💡 Mash some potatoes for thicker texture
💡 Garnish with a swirl of olive oil

Recipe Notes

This chunky, satisfying chowder celebrates simple vegetables at their best. The combination of sweet corn, creamy potatoes, and tangy tomatoes creates perfect balance.

Substitutions

Broth: All vegetable for vegan
Potatoes: Yukon Gold for creamier texture
Add-ins: Cooked shrimp or chicken

Storage

Refrigerator: Keeps 4-5 days
Freezer: Freeze up to 3 months
Reheating: Add splash of broth if too thick

FODMAP Stacking Note

One serving is low FODMAP. Watch corn and tomato portions if eating multiple servings.

Low FODMAP Potato Soup
Low FODMAP Clam Chowder
Low FODMAP Vegetable Soup