- 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
- 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.
03/03/2017
recipepes.com
Salsa Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
