Salsa Corn Chowder

Salsa Corn Chowder

27
avihockey 0

"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!"

Ingredients {{adjustedServings}} servings 268 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 944 mg
  • 38%

Based on a 2,000 calorie diet

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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.
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Reviews 27

  1. 35 Ratings

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stevie rox
8/6/2007

This recipe is a winner. i have served this to over twenty differnt friends in the past two months and everyone said it was amazing. i did take advise from other reviews and pureed two cups of the soup after it had simmered before the corn and salsa. i also added more corn and tomatos to feed more people.

KIWILUST
10/5/2006

I followed the recipe exactly and it was pretty good. Next time I might add jalepenos or a spicier salsa for extra zip!

LOLMANSON
1/7/2004

This soup is wonderful. The only thing I might try next time is to puree most or all of the soup before putting in the corn. Wonderful taste and easy to make.