"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!" — avihockey
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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
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.
I also thought that the consistency was a little thin. The flavor, however, is fantastic, and my picky husband enjoyed it for the most part....I just have to figure out how to make the tomato chunks smaller. We think it would be really good with fajita chicken added to it.
I could have eaten it all myself! I used chicken broth and hot salsa since I had it in my pantry. I will definitely make it again.
* 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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