Salsa Corn Chowder Recipes

Steps:

• Saute onions in butter in large saucepan. Stir in flour, chili.
• powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to a.
• boil. Remove from heat. Gradually add 1/4 cup hot mixture to cream.
• cheese (I find it works best to soften cream cheese until melted) in.
• small bowl, stirring until well-blended. Add cream cheese mixture and.
• milk to saucepan, stirring until well blended. Cook until thoroughly.
• heated. DO NOT BOIL. Yields 6-8 servings. Chowder freezes well!
• Can also add ground meat, chicken, turkey, veggie crumbles, or ham to this chowder for.
• a tasty variation. Serve with a tossed salad and cornbread for a.
• wonderful, yet simple meal.

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Steps:

• Saute onions in margarine in large saucepan. Stir in flour and spices. Add corn, salsa, broth and pimentos. Bring to boil; remove from heat.
• Gradually add 1/4 cup hot mixture to cream cheese in small bowl, stirring until well blended. Return cream cheese mixture to sauce pan; stir in milk until well blended.
• Cook until thoroughly heated; do not boil. Top each serving with cilantro, if desired.

Steps:

• Cook onions in butter. Stir in flour, chili powder and cumin. Add corn, salsa and broth. Bring to a boil and remove from heat.
• Put the cream cheese in a bowl. Add about a 1/2 cup of the hot mixture to the cream cheese, stirring until well blended. Then add the cream cheese mixture back into saucepan. Stir until blended.
• Cook until thoroughly heated, but do not boil. Serve hot with some cilantro.