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):
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 bay leaf
- 1/2 cup milk
- 1 cup warm milk
- 1 (16 ounce) package frozen corn kernels
- 1/2 cup medium salsa
- 1/2 cup cream cheese, diced
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
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.