Tex-Mex Corn Chowder Chef John Recipes
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| Tex-Mex Corn Chowder |
"I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!"
Ingredients :
- 1 1/2 cups chopped onion
- 2 tablespoons margarine
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 (16 ounce) package frozen corn kernels, thawed
- 2 cups medium salsa
- 1 (14.5 ounce) can chicken broth
- 8 ounces cream cheese, softened
- 1 cup milk
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 40M |
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- In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
- Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
- Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
Notes :
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