It is still suffocatingly hot and humid around here but crisp, cool weather is just around the corner. In preparation of those gorgeous fall days, I am sharing this delicious recipe that is sure to keep you warm. This corn chowder gets a new twist with salsa and spices. It is full of flavor without being too spicy.
Salsa Corn Chowder
1 1/2 cups Chopped White Onions
2 Tablespoons Butter
1 Tablespoon All-Purpose Flour
1 Tablespoon Chili Powder
1 teaspoon Ground Cumin
1 (16oz) pkg Frozen Sweet Corn, thawed
2 cups Salsa
2 cups Chicken Broth
1 (4oz) jar Chopped Pimento, drained
1 (8oz) pkg Cream Cheese, softened
1 cup Milk
2 cups Shredded Cooked Chicken
In a large saucepan or Dutch oven, melt butter. Saute onions until tender. Add flour and seasonings.
Stir in corn, salsa, broth, and pimento. Bring to a boil; remove from heat.
Cube cream cheese and place in a medium bowl. Gradually add 1 cup of the hot mixture, stirring until well blended.
Add cream cheese mixture, milk, and chicken to pot; stirring until incorporated. Return to medium-low heat and cook until warmed through. Do not boil.
Makes 6-8 Servings
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