Salsa Corn Chowder - cooking recipe

Ingredients
    2 tablespoons vegetable oil
    1/2 cup chopped onion
    1 cup chopped green bell pepper
    1/2 cup chopped celery
    3 tablespoons all-purpose flour
    2 cups vegetable broth
    1/2 teaspoon salt
    1/4 teaspoon paprika
    1/2 bay leaf
    1/2 cup milk
    1 cup warm milk
    1 (16 ounce) package frozen corn kernels
    1/2 cup medium salsa
    1/2 cup cream cheese, diced
    1 (10 ounce) can diced tomatoes with green chile peppers, drained
Preparation
    In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.
    Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.

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