Best Salsa Corn Chowder With Cream Cheese Recipes

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
• Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
• Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
• Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
• Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
• Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

PHILADELPHIA® CORN CHOWDER

Steps:

• Cook and stir green pepper and onion in butter in medium skillet on medium heat until tender.
• Add cream cheese and milk. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Remove from heat; set aside.
• Bring water to boil in medium saucepan on medium-high heat. Add bouillon; stir until dissolved. Reduce heat to low. Gradually stir in cream cheese mixture. Add remaining ingredients; mix well. Cook until heated through, stirring frequently. (Do not boil.)

SALSA CORN CHOWDER

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.

SALSA CORN CHOWDER WITH CREAM CHEESE

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.

SALSA CORN CHOWDER

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.

CORN AND CHEESE CHOWDER

Steps:

• In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
• Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
• Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

EASY CORN SALSA

Steps:

• Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

BEST EVER CILANTRO CORN SALSA

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.