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Spicy Corn Chowder Light

Spicy Corn Chowder Light is a lightened up version of this creamy, hearty, delicious soup and is perfect for a cold winter night 
Course Soup
Cuisine American
Keyword Corn Chowder, Skinny Corn Chowder, Spicy Corn Chowder
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 113kcal


  • 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


  • 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.


This recipe is Weight Watcher friendly. 1 serving is 4 Weight Watchers Points Plus. NOTE: That does not include toppings of reduced fat cheese or bacon.


Calories: 113kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 333mg | Fiber: 2g | Sugar: 9g | Vitamin A: 703IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 1mg