Prep Time
15 min
Cook Time
20 min
Yields
4-6 servings
A hearty bowl of corn chowder, loaded with vegetables, topped with cheese and served with an easy homemade salsa.
Brought to you by Dairy Farmers of Canada
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ingredients
Homemade Salsa
1
seeded and diced tomato
2
Tbsp (30 mL) chopped green onion
⅓
cup (80 mL) chopped green pepper
½
tsp (2 mL) chili powder
Chowder
1
Tbsp (15 mL) butter
1
chopped onion
2
chopped garlic cloves
4
cup (1 L) frozen corn kernels
3
Tbsp (45 mL) flour
4
cup (1 L) sodium-reduced vegetable broth
1
can (398 mL) creamed corn, no salt added
1 ¼
cup (310 mL) Canadian Monterey Jack, grated
freshly ground pepper
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directions
Step 1
Mix all salsa ingredients and let rest at room temperature.
Step 2
In a saucepan, melt butter over medium-high heat and cook onion and garlic for 2 minutes.
Step 3
Add corn kernels and cook 3–4 minutes.
Step 4
Combine flour with a bit of broth and then add the remaining broth. Pour into saucepan along with creamed corn.
Step 5
Bring to a boil, then let simmer until thickened.
Step 6
Melt half of Monterey Jack in chowder. Season to taste.
Step 7
Serve in cups, garnishing with salsa and remaining Monterey Jack.