Salsa Corn Chowder
Kelly Senyei
30
-
13 Comments
Whip up comfort in a bowl with this family favorite recipe for Salsa Corn Chowder loaded with your choice of chicken, ham or veggies.
When it comes to fall comfort food, and particularly quick-fix soups and stews, there’s one childhood standout that gets my vote for the heartiest, tastiest of the bunch: Salsa Corn Chowder.
This dish is one of my earliest food memories, and it’s particularly fitting for this time of year because it was the dinner my mom would make us every Halloween. It was warm and loaded with tender shredded chicken (or ham), and it filled our bellies for the long night of trick-or-treating ahead.
Of course the only accompaniment to Salsa Corn Chowder was always mini corn muffins, which my mom would bake at the last possible minute so that they were popped from the muffin tin and served piping hot. Chowder and corn muffins. It doesn’t get much heartier or more comforting than that!
Best of all, this chowder keeps well in a slow cooker. So you can whip it up even a day in advance then transfer it to a slow cooker on the “warm” setting.
Keep it vegetarian-friendly with veggie stock (and a few extra veggies stirred in) or opt for shredded rotisserie chicken, leftover turkey or honey-baked ham (my personal fave). And fresh or frozen corn both work well, so this is one chowder than can be dished out 365 days a year!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Salsa Corn Chowder
Ingredients
- 2 Tablespoons unsalted butter
- 1 1/2 cups diced yellow onion
- 1 Tablespoon all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (16-oz.) package sweet corn, thawed
- 2 cups salsa
- 1 (13 3/4-oz.) can chicken broth
- 1 (4-oz.) jar chopped pimentos, drained
- 1 (8-oz.) package cream cheese
- 1 cup whole milk
- 2 cups shredded rotisserie chicken or diced (cooked) ham
Instructions
Add the butter to a large stock pot set over medium-low heat. Once the butter has melted, add the onions and cook, stirring, until transluscent, about 3 minutes. Stir in the flour, chili powder and ground cumin.
Add the corn, salsa, chicken broth and pimentos to the saucepan and bring the mixture to a boil. Remove it from the heat.
Add the cream cheese to a medium bowl then gradually add 1/2 cup of the hot mixture from the saucepan to the cream cheese, stirring until well blended.
Add the cream cheese mixture and the milk to the saucepan and stir until combined.
Add the cooked chicken (or ham) and stir to combine. Continue cooking until warmed throughout.
★ Did you make this recipe? Don't forget to give it a star rating below!
You Might Also Like...
Asparagus Pasta Salad with Italian Dressing
Skip the store-bought pasta salads in favor of a quick and easy recipe for Asparagus Pasta Salad tossed in homemade Italian dressing! While spring and summer months may be …
Quick Cherry Tomato Pasta Sauce
You're only six ingredients and 25 minutes away from the ultimate recipe for Quick Cherry Tomato Pasta Sauce. When it comes to comfort foods, it doesn't get much better…
Zucchini Banana Bread
Sneak veggies (and moisture!) into a classic loaf with a family favorite recipe for Zucchini Banana Bread. Banana bread has taken on many a culinary co-pilot around these p…
S’Mores Milkshakes
Add a frosty spin to a summer favorite with a quick and easy recipe for S'mores Milkshakes. There's no campfire needed for this refreshing spin on classic s'mores! I'v…
Sweet Corn Pancakes with Bacon
A breakfast classic gets a welcome makeover with this family favorite recipe for Sweet Corn Pancakes with Bacon. Pancakes are a popular meal around our home, whether they're …
Red, White and Blue Ice Cream Cones
Whip up a festive treat with a quick and easy recipe for Red, White and Blue Ice Cream Cones. Whether it's Memorial Day, the 4th of July or another reason to celebrate …
Comments
Post a reply