Mexican Corn Chowder




Warm up today with a bowl of Mexican Corn Chowder!

For recipe details and photos click see more


Mexican Corn Chowder


3/4 cup diced sweet onion

3/4 cups peeled and diced russet potato

3 tablespoon unsalted butter

1/2 teaspoon freshly ground pepper

1/4 teaspoon Kosher salt

11/2 cups water

12 oz. evaporated milk

1 cup sweet corn niblets

3/4 cup salsa

1/3  cup cream cheese

1 tablespoons fresh cilantro; roughly chopped (optional)


1 melt butter in small sauce pan over high heat; add potatoes onions, salt and pepper; sauté 3 minutes

2 add water; bring to boil; lower heat to medium-high cook 5 minutes


3 add evaporated milk, corn, and salsa; mix well; add cream cheese; stir; cook 4 minutes over medium high heat

4 remove from heat add cilantro; ladle into serving bowls; serve with tortilla chips




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