Salsa Corn Chowder

Name: Salsa Corn Chowder
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

11 ingredients

10 steps

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

Directions

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.