Spicy Corn Chowder Revisited

This is an oldie but goodie here at Pots and Plots.  It’s one of my favorite winter soups and was one of the first recipes I posted–back before I put in pictures, nutritional info and the like.  I haven’t actually made it in quite a while, so it seemed like just the thing for this chilly winter day.  This time I made a few changes to the method and took the time to figure out the nutritional info:  It works out to 4 servings at a light 245 calories and 6.6 grams of fat.


  • 1 can creamed corn (no sugar added if you can find it)
  • 1 can whole kernel corn (no sugar added), drained or 1.5 cups frozen corn kernels
  • 1 can Rotel tomatoes and peppers, drained)
  • ½ cup diced onion
  • 1 cup chicken stock
  • 3/4ths a can of evaporated skimmed milk
  • 4 oz. 1/3 less fat cream cheese in cubes
  • 1 tsp. garlic powder
  • Fresh ground pepper, to taste
  • 1/8 tsp. paprika
  • 1/8 tsp. cumin


  1. Add the onion to the stock in a 2.5 to 3 quart pot.
  2. Bring to a boil over medium heat.
  3. Add the cream corn, rotel, and regular corn.
  4. Add the garlic powder, pepper, paprika, and cumin.
  5. Simmer over medium low heat for 20 minutes or until onion is tender.
  6. Reduce heat to low.
  7. Add the cubes of cream cheese and slowly stir until melted.
  8. Remove from heat and add 3/4ths of a can of evaporated skim milk.

Serve with a slice of dense bread, like sourdough for a light lunch, or add a spinach salad for a full meal.

Printable version.

This recipe on Tasty Planner.

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