Salsa Corn Chowder Recipes

SALSA CORN CHOWDER

Salsa Corn Chowder image

This is a refreshing, tasty soup for any time of year. You can use fresh corn, homemade salsa, and adjust the spices according to how hot you like it!

Provided by everything zen

Categories Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups chopped onions
2 tablespoons butter
1 tablespoon flour
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups corn (frozen)
2 cups salsa (the hotter the better!)
1 (13 1/4 ounce) can chicken or 1 (13 1/4 ounce) can vegetable broth
1 (4 ounce) jar chopped pimiento, drained
1 (8 ounce) package cream cheese, softened
1 cup milk

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.

Nutrition Facts : Calories 386.3, Fat 25.5, SaturatedFat 13.5, Cholesterol 86, Sodium 986.2, Carbohydrate 28.6, Fiber 4.2, Sugar 6.3, Protein 15.3

CLASSIC CORN CHOWDER

Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

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.

Nutrition Facts :

SALSA CORN CHOWDER WITH CREAM CHEESE

Salsa Corn Chowder with Cream Cheese image

Provided by My Food and Family

Categories Home

Time 40m

Number Of Ingredients 12

Ingredients

1 1/2 cups chopped onion
2 Tbsp Parkay margarine
1 Tbsp flour
1 Tbsp chili powder
1 tsp ground cumin
1 pkg (16 oz.) Birds Eye sweet corn, thawed
2 cups Taco Bell Salsa
1 can (13 3/4 oz.) chicken broth
1 jar (4 oz.) chopped pimento, drained
1 container (8 oz.) Philadelphia Brand Soft Cream Cheese
1 cup milk
Cilantro (optional)

Steps:

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

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SALSA CORN CHOWDER

Salsa Corn Chowder image

Provided by My Food and Family

Categories Home

Time 40m

Number Of Ingredients 10

Ingredients

1-1/2 cups chopped onion
2 Tbsp butter
1 Tbsp flour
1 Tbsp chili powder
1 tsp ground cumin
1 pkg (16 oz.) frozen sweet corn
2 cups salsa
1 can chicken broth
1 container Philadelphia Soft Cream Cheese
1 cup milk

Steps:

Cook onions in butter. Stir in flour, chili powder and cumin. Add corn, salsa and broth. Bring to a boil and remove from heat.
Put the cream cheese in a bowl. Add about a 1/2 cup of the hot mixture to the cream cheese, stirring until well blended. Then add the cream cheese mixture back into saucepan. Stir until blended.
Cook until thoroughly heated, but do not boil. Serve hot with some cilantro.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BEST EVER CILANTRO CORN SALSA

Best Ever Cilantro Corn Salsa image

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Provided by Lisa Avery Croff

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 55m

Yield 6

Number Of Ingredients 9

Ingredients

2 ears corn on the cob, husks and silk removed
2 tomatoes, chopped
2 avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1 white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

Steps:

Preheat grill for medium heat and lightly oil the grate.
Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 17 g, Fat 14.8 g, Fiber 6.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 82 mg, Sugar 3.6 g

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