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Spicy Corn Chowder Light is a perfect hearty soup for a cold winter night, which is what 90% of the country is going to experience in the next couple of nights. So now is the perfect time to make this corn chowder.
What is even better about this corn chowder is that it is Weight Watcher friendly. After all the Christmas cookies and goodies we had last month, I especially need a lighter dinner that won’t go straight to my thighs.
How can chowder be Weight Watcher friendly? By making a few substitutions to reduce the fat, such as using evaporated skim milk instead of using heavy cream, and a lower calorie yogurt based light margarine instead of butter.
I like the soup spicy. However, if you don’t like spicy, leave out the jalapeños and cayenne.
Give it a try so you have a hot comforting corn chowder for the upcoming cold winter nights.
Recipe
Ingredients
- 1/2 vidalia onion chopped
- 1 clove garlic minced
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 to 2 jalapenos seeded and chopped (adjust amount according to taste)
- 2 TBL reduced fat light margarine such as Brummel and Brown
- 3 TBL all purpose flour
- 1/2 cup evaporated skim milk
- 1-1/2 cups non-fat milk
- 1 15-1/2 oz can corn with diced green and red peppers, drained
- 1/3 of a 20 oz package of frozen hashed brown potatoes, such as Simply Potatoes (southwest style), thawed
- Black Pepper to taste
- Cayenne pepper to taste optional
Instructions
- In a skillet over medium heat melt 2 tablespoons of light margarine.
- Add the chopped onion, red and green bell peppers, jalapenos and garlic.
- Stir in 3 tablespoons of all purpose flour until it becomes almost a thick paste.
- Pour in the evaporated skim milk and stir.
- Pour mixture into a large pot.
- Add the corn and shredded potatoes.
- Gradually stir in skim milk until you achieve the desired thickness.
- Add black pepper and cayenne to taste.
- Let the chowder simmer for at least 20 minutes.
Like this recipe? Try our other soups:
Cathy says
I love soup and corn chowder is one of my favorites! I love that you lightened it up! Thanks for sharing up at Tasty Tuesdays. Can’t wait to see what you link up next week! Pinning!
Cathy
APeekIntoMyParadise.com
Michele says
Thanks for having a wonderful Link party! I love it.
Kimberly H. Smith says
Love this. Pinning! I would not have thought to put frozen hash browns in. Thank you for linking up to Wine’d Down Wednesday!
Michele says
Thank you for having a wonderful link party!
Renee's Kitchen Adventures says
This sounds amazing Michele. I love that it’s lightened up. Chowders are traditionally so full of fat and calories. YUM!
Michele says
Thanks Renee! I’m glad you like it! I made this originally when I was on Weight Watchers.
LJC says
Can this be frozen?
Michele says
Hi Lisa,
This could be frozen, but it is not recommended because the nonfat milk might make it watery when defrosting. If you have not yet made the soup and plan on freezing it, you could use all evaporated skim milk and no nonfat milk, then it will thicken the chowder, (it may not be as light), but then it should freeze well.
Thanks,
Michele