salsa-corn-chowder

Salsa Corn Chowder

24 Reviews Add a Pic
avihockey
Recipe by  avihockey

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (24)

Rate This Recipe
stevie rox
10

stevie rox

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

KIWILUST

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

LOLMANSON
9

LOLMANSON

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 268 cal
  • 13%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 32.6 g
  • 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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Easy Corn Chowder I

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Atlantic Corn Chowder