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Salsa Corn Chowder

There is far more than salsa and corn in this wonderful, thick chowder. But everything goes into one pot and cooks until the corn and tomatoes and chilies are tender. The chunks of cream cheese have melted, and the vegetable broth and salsa have infused
4 Servings -
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Servings:4  | Calories:435 | Total Fat:22g  | Chol:40mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 8g
40 %
Total Carb 51g
17 %
Fiber 6g
24 %
Sugars 18g
Cholesterol 40mg
13 %
Sodium 1179mg
49 %
Protein 13g
27 %
37% Others combined
22% Cream cheese
22% Frozen corn kernels
17% Vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
3 tablespoons all-purpose flour
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 bay leaf
1/2 cup milk
1 cup warm milk
1 (16 ounce) package frozen corn kernels
1/2 cup medium salsa
1/2 cup cream cheese, diced
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions : View recipe directions on
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