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Salsa Corn Chowder

chef.samuel's picture
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Margarine 2 Tablespoon
  Flour 1 Tablespoon
  Chili powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Sweet corn 16 Ounce, thawed (1 Package)
  Salsa 2 Cup (32 tbs)
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Chopped pimento 4 Ounce, drained (1 Jar)
  Soft cream cheese 8 Ounce (1 Container)
  Milk 1 Cup (16 tbs)

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 saucepan; stir in milk until well blended.
Cook until thoroughly heated; do not boil.
Top each serving with cilantro, if desired.
Serve immediately

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1988 Calories from Fat 1061

% Daily Value*

Total Fat 120 g185.4%

Saturated Fat 54.4 g271.9%

Trans Fat 0 g

Cholesterol 272 mg90.7%

Sodium 3761.7 mg156.7%

Total Carbohydrates 196 g65.5%

Dietary Fiber 24 g96.1%

Sugars 72 g

Protein 56 g112.6%

Vitamin A 296.3% Vitamin C 315.9%

Calcium 98.5% Iron 70.7%

*Based on a 2000 Calorie diet

Salsa Corn Chowder Recipe