Salsa Corn Chowder With Cream Cheese Food

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.

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:

• 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.

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.)

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.

SPICY, CREAMY CORN SALSA

Steps:

• Stir sour cream and mayonnaise until well combined. Set aside.
• Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.