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Salsa Corn Chowder Recipe
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Sweet corn||16 Ounce, thawed (1 Package)|
|Salsa||2 Cup (32 tbs)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Chopped pimento||4 Ounce, drained (1 Jar)|
|Soft cream cheese||8 Ounce (1 Container)|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1988 Calories from Fat 1061
% Daily Value*
Total Fat 120 g185.4%
Saturated Fat 54.4 g271.9%
Trans Fat 0 g
Cholesterol 272 mg
Sodium 3761.7 mg156.7%
Total Carbohydrates 196 g65.5%
Dietary Fiber 24 g96.1%
Sugars 72 g
Protein 56 g112.6%
Vitamin A 296.3% Vitamin C 315.9%
Calcium 98.5% Iron 70.7%
*Based on a 2000 Calorie diet
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 saucepan; stir in milk until well blended.
Cook until thoroughly heated; do not boil.
Top each serving with cilantro, if desired.