Salsa Corn Chowder

Cooking Recipes Catalogue
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There is far more than salsa and corn in this wonderful, thick chowder. But everything goes into one pot and cooks until the corn and tomatoes and chilies are tender. The chunks of cream cheese have melted, and the vegetable broth and salsa have infused

INGREDIENTS (for 6 servings):

PREPARATION:

  • In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.
  • Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.