Wednesday, September 5, 2012

Salsa Corn Chowder

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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2 comments: said...

Just made it. Super delish. Thanks.

Megan @ said...

You're welcome. I'm so glad you liked it. :)