In Detroit, it’s a gray spring day. Not too hot or cold, and the sun is in hiding. Now that heat wave has subsided, it’s comfortable enough to turn the ovens back on! On a cool, gray day like today, one of my favorite things to eat is soup.
My favorite soup lately has been something I learned to make in culinary school. It’s a recipe that I’ve taken and made it my own. It’s simple, quick, warm, and comfy.
Salsa Corn Chowder
1 1/2 c. chopped onion
2 tbsp. butter
1 tbsp. flour
1 tbsp. chili powder (less if you don’t like the heat)
1 tsp. ground cumin
16 oz. pkg. frozen corn, thawed
2 c. med. thick and chunky salsa
13 3/4 oz. can chicken broth
8 oz. container soft cream cheese
1 c. milk
Sauté onions in large saucepan. Stir in flour and seasonings. Add corn, salsa, and broth. Bring to boil; remove from heat.
Gradually add 1/4 cup hot mixture to cream cheese 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!
Let simmer in pot for about 30 minutes before serving to let flavor come out and chowder thicken. Serves 6-8.
Enjoy with tortilla chips, warm soft tortillas, or by itself. If you make a larger batch, this soup freezes well too, for future consumption.
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