Salsa Corn Chowder Recipes

SALSA CORN CHOWDER

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.

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
• Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

CLASSIC CORN CHOWDER

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.