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Spicy Corn Chowder

October 29, 2007

The weather has FINALLY started to cool down and that has me craving soups, stews, and chowders. This is one I created last winter that is a good warm you up meal for a cold day.


  • 1 can creamed corn (no sugar added if you can find it)
  • 1 can whole kernel corn (no sugar added), drained
  • 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. fat free cream cheese in cubes
  • 1 tsp. garlic powder
  • Fresh ground pepper, to taste
  • 1/8 tsp. paprika
  • 1/8 tsp. cumin


  1. Melt cubes of cream cheese in the stock over medium heat.
  2. Add onion, tomatoes and peppers, corn, and creamed corn. Stir.
  3. Add garlic powder, paprika, cumin, and pepper. Stir well.
  4. Reduce heat to medium low and simmer uncovered for 20 minutes, stirring occasionally.
  5. Remove from heat and stir in 3/4ths a can of evaporated skimmed milk, slowly.

Serve with a slice of dense bread, like sourdough for a light lunch, or add a spinach salad for a full meal. Serves 4.

Printable version.


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