Salsa Corn Chowder Recipe

Ingredients
<br>- 2 tablespoons vegetable oil
<br>- 1/2 cup chopped onion
<br>- 1 cup chopped green bell pepper
<br>- 1/2 cup chopped celery
<br>- 3 tablespoons all-purpose flour
<br>- 2 cups vegetable broth
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon paprika
<br>- 1/2 bay leaf
<br>- 1/2 cup milk
<br>- 1 cup warm milk
<br>- 1 (16 ounce) package frozen corn kernels
<br>- 1/2 cup medium salsa
<br>- 1/2 cup cream cheese, diced
<br>- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
<br><p></p>Directions
<br>step 1: In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.
<br>step 2: 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.
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Ingredients
- 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

Directions
step 1: In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.
step 2: 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.

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