Salsa Corn Chowder with Cream Cheese

 HErickson
4
(1) 1 Review
Prep Time
0
min.
Total Time
40
min.
Servings

6-8 servings

What You Need

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Make It

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  • 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.

Notes

I have had this recipe for years. It originally appeared in a "Weekday Survival Cookbook" published in 1991 by Kraft. Everyone I make it for loves it - even picky eaters. You should put this in your food and family magazines... I love them!!!

Ratings & Reviews

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  • gabriellad |

    This chowder is quick and easy. Everyone that tasted it loved it. I added less cumin and chili powder than called for and I think I would not have liked it as well with the full amounts.

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