Salsa Corn Chowder recipe

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Ingredients

2 tablespoons vegetable oil
½ cup chopped onion
1 cup chopped green bell pepper
½ cup chopped celery
3 tablespoons all-purpose flour
2 cups vegetable broth
½ teaspoon salt
¼ teaspoon paprika
½ bay leaf
½ cup milk
1 cup warm milk
1 (16 ounce) package frozen corn kernels
½ cup medium salsa
½ cup cream cheese, diced
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Nutrition Info

268.4 calories
carbohydrate: 32.6 g
cholesterol: 26.1 mg
fat: 13.8 g
fiber: 4.2 g
protein: 7.8 g
saturatedFat: 5.8 g
servingSize: -
sodium: 944.3 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.

  2. Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.

Recipe Yield

4 servings

Recipe Note

A tasty chowder perfect for a cold winter day. If your feeling adventurous buy some small sourdough boules of bread, scoop out the middle and serve the chowder inside the bread bowl. The bread soaks up the chowder that doesn't make it onto your spoon. The bread bowl is delicious and fun to eat!

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