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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a refreshing, tasty soup for any time of year. You can use fresh corn, homemade salsa, and adjust the spices according to how hot you like it! 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 1 (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.
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