In the wake of this crazy cool weather here, it puts me in the mood for fall foods. My favorite are soups! I love soups, mainly because they are contained in one bowl and usually require one pot to cook them in. The less dishes required to cook the easier (and better).
While in culinary school, I was trained on making all kinds of soups. Creamed, broth, and chowders, you name it we probably made it. Soups was a station all by itself that required a lot of attention to details, things I never really consciously thought of while making soups before. One of my favorite recipes I had to do while on the soup station rotation was 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.
It’s a creamy mix of textures and bold flavors that can easily qualify this soup as a comfort food staple. This recipe is quick, easy, and can be made in large quantities for freezing to have for later. Enjoy with tortilla chips, warm soft tortillas, or by itself.