Salsa Corn Chowder Recipe

Name: Salsa Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped onions; 2 tablespoons butter; 1 tablespoon flour; 1 tablespoon chili powder; 1 teaspoon ground cumin; 2 cups corn (frozen); 2 cups salsa (the hotter the better!); 1 (13 1/4 ounce) can chicken or (13 1/4 ounce) can vegetable broth; 1 (4 ounce) jar chopped pimiento, drained; 1 (8 ounce) package cream cheese, softened; 1 cup milk

Servings: persons

1 1/2 cups chopped onions
2 tablespoons butter
1 tablespoon flour
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups corn (frozen)
2 cups salsa (the hotter the better!)
1 (13 1/4 ounce) can chicken or (13 1/4 ounce) can vegetable broth
1 (4 ounce) jar chopped pimiento, drained
1 (8 ounce) package cream cheese, softened
1 cup milk

1
Saute onions in butter in large saucepan. Stir in flour, chili.
2
powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to a.
3
boil. Remove from heat. Gradually add 1/4 cup hot mixture to cream.
4
cheese (I find it works best to soften cream cheese until melted) in.
5
small bowl, stirring until well-blended. Add cream cheese mixture and.
6
milk to saucepan, stirring until well blended. Cook until thoroughly.
7
heated. DO NOT BOIL. Yields 6-8 servings. Chowder freezes well!
8
Can also add ground meat, chicken, turkey, veggie crumbles, or ham to this chowder for.
9
a tasty variation. Serve with a tossed salad and cornbread for a.
10
wonderful, yet simple meal.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups chopped onions, 2 tablespoons butter, 1 tablespoon flour, 1 tablespoon chili powder, and more.

Yes, Salsa Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Corn Chowder

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