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

Ingredients:

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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