Corn chowder with Holiday salsa

This is the Corn chowder with Holiday salsa recipe.

  • Prep: 15 min
  • Cooking: 20 min
Yields 4 - 6 servings
corn chowder with holiday salsa

Ingredients

  • Homemade salsa
  • 1 seeded and diced tomato
  • 2 tbsp (30 mL) chopped green onion
  • 1/3 cup (80 mL) chopped green pepper
  • 1/2 tsp (2 mL) chili powder
  • Chowder
  • 1 tbsp (15 mL) butter
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 4 cups (1 L) frozen corn kernels
  • 3 tbsp (45 mL) flour
  • 4 cups (1 L) sodium-reduced vegetable broth
  • 1 can (398 mL) creamed corn no salt added
  • 1 1/4 (310) Canadian Monterey Jack grated
  • Freshly ground pepper

Preparation

Mix all salsa ingredients and let rest at room temperature.

In a saucepan, melt butter over medium-high heat and cook onion and garlic for 2 minutes.

Add corn kernels and cook 3–4 minutes.

Combine flour with a bit of broth and then add the remaining broth. Pour into saucepan along with creamed corn.

Bring to a boil, then let simmer until thickened.

Melt half of Monterey Jack in chowder. Season to taste.

Serve in cups, garnishing with salsa and remaining Monterey Jack.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 274 Calories
Protein: 13 g
Carbohydrate: 38 g
Fat: 10 g
Fibre: 3.7 g
Sodium: 507 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 19 % / 206 mg
Folate: 40 %
Vitamin C: 35 %
Phosphorus: 23 %
Zinc: 19 %