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Salsa Corn Chowder

Course Salads | Soups | Sandwiches
Servings 5


  • 1-1/2 c Onions Chopped
  • 2 tbsp Butter
  • 1 tbsp Flour
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 (16 oz) pkg Frozen Corn Thawed
  • 2 c Mild Salsa
  • 1 can Chicken Broth
  • 1 8 oz Cream Cheese Softened
  • 1 c Milk


  • Saute onions in butter, stir in flour and spices. Add corn, salsa, chicken broth and bring to a boil. Remove from heat. Gradually add 1/4 c. hot mixture to cream cheese in a small bowl. Stir until well-blended. Put back into soup along with milk. Heat, but don't boil. Really good soup!

Submitted By

Ramona Langness, Moorhead, MN
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