Recipe by avihockey
"A tasty chowder perfect for a cold winter day. If your feeling adventurous buy some small sourdough boules of bread, scoop out the middle and serve the chowder inside the bread bowl. The bread soaks up the chowder that doesn't make it onto your spoon. The bread bowl is delicious and fun to eat!"
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chopped green bell pepper
1 (16 ounce) package
frozen corn kernels
cream cheese, diced
1 (10 ounce) can
diced tomatoes with green chile peppers, drained
This recipe is a winner. i have served this to over twenty differnt friends in the past two months and everyone said it was amazing. i did take advise from other reviews and pureed two cups of the soup after it had simmered before the corn and salsa. i also added more corn and tomatos to feed more people.
This is a fairly easy recipe to put together. I enjoyed the the kick from the tomatoes and chiles, not a favorite of the kids, a good soup for adult taste buds. Will make again for a family dinner with pepper cornbread.
I followed the recipe exactly and it was pretty good. Next time I might add jalepenos or a spicier salsa for extra zip!
This soup is wonderful. The only thing I might try next time is to puree most or all of the soup before putting in the corn. Wonderful taste and easy to make.
Very yummy. Per other reviews I omitted a little of the milk to make it less liquidy. It had great flavor and no other changes were needed. I also added garlic. Yummy. Thank you. very easy to make too
This recipe was a perfect candidate for my crock pot once I sauteed the peppers and onions. I served the chowder in fresh-out-of-the-oven sourdough boules, and it was a meal fit for a king!
After reading over the ingredient list, and knowing we would like this recipe, I made a double batch. We tend to like spicy foods, so along with the green pepper I added a jalapeño and poblano pepper. I had homemade chicken stock that I used in placed of the vegetable stock. Homemade salsa added a nice kick to the chowder. My soup had a nice consistency, but for those wanting a thicker chowder, I would increase the flour to 5 TB for a single batch of soup and keep the milk portions as listed. It does take a while for the cream cheese to melt down. Don't rush things by increasing the the heat. It will eventually melt and give the chowder a very nice creamy texture. This recipe is definitely going in our soup rotation.
Thought it was pretty good. I added extra vegetables and added cooked cubed potatoes as I like my soups hearty. Thanks for the recipe, it is different.
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa Corn Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 125
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