This corn chowder (or, as my relatives in Massachusetts would say “chowdah”) manages to be thick, rich, and flavorful without being high in calories. Potatoes are replaced with rutabaga, and there is so much depth from the other ingredients that it doesn’t need cream or any other thickener.
Please note that I save the one thing that most people throw away when they chop celery: the leaves. This most underrated part of the most underrated vegetable adds an incredible amount of flavor when sprinkled on top of the chowder. It also works incredibly well for gumbo or anything else that uses celery.