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Corn Chowder with Holiday Salsa

Corn Chowder with Holiday Salsa
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
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.

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My rating for Corn Chowder with Holiday Salsa
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