I had a strong affinity for food even as a young child, so I suppose it’s not surprising that some of my earliest memories are of the delicious meals my mom cooked. I can even remember standing at our kitchen counter in my Halloween costume 10 years ago while eating this chowder before a long night of trick-or-treating. And as my memory serves as proof, this chowder is that good!
Salsa Corn Chowder
Yield: 6-8 servings
Prep Time: 25 min
Cook Time: 45 min
1½ cups chopped red onions
2 Tablespoons butter
1 Tablespoon flour
1 Tablespoon chili powder
1 teaspoon ground cumin
1 (16 oz.) package sweet corn, thawed
2 cups salsa
1 (13¾ oz.) can chicken broth
1 (4 oz.) jar chopped pimento, drained
1 (8 oz.) container cream cheese
1 cup milk
2 cups of ham, chopped into bite-sized pieces
Sauté onions in butter in a large saucepan and then stir in flour, chili powder and ground cumin.
Add the corn, salsa, chicken broth and pimento to the saucepan and bring to a boil. Remove from heat.
Gradually add ¼ cup of the hot mixture from the saucepan to a bowl that contains the cream cheese. Stir until well blended.
Add the cream cheese mixture and the milk to the saucepan and stir until well blended.
Add the ham and cook the chowder until it is thoroughly heated (make sure it does not boil) then serve.