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
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

On Sale

What's on sale near you.

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

27
  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 t...

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

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.