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
- Add the onion to the stock in a 2.5 to 3 quart pot.
- Bring to a boil over medium heat.
- Add the cream corn, rotel, and regular corn.
- Add the garlic powder, pepper, paprika, and cumin.
- Simmer over medium low heat for 20 minutes or until onion is tender.
- Reduce heat to low.
- Add the cubes of cream cheese and slowly stir until melted.
- 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.