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Spicy Corn Chowder Revisited

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    Source: potsandplots.wordpress.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, E, P
    MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 can creamed corn (no sugar added if you can find it)

    2. 1 can whole kernel corn (no sugar added), drained or 1 1/2 cups frozen corn kernels

    3. 1 can Rotel tomatoes and peppers, drained)

    4. 1/2 cup diced onion

    5. 1 cup chicken stock

    6. 3/4ths a can of evaporated skimmed milk

    7. 4 oz. 1/3 less fat cream cheese in cubes

    8. 1 tsp. garlic powder

    9. Fresh ground pepper, to taste

    10. 1/8 tsp. paprika

    11. 1/8 tsp. cumin

    Instructions Jump to Ingredients ↑

    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.

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