Creamy Sweetcorn Chowder

    Creamy Sweetcorn Chowder


    75 people made this

    About this recipe: This soup has the perfect combination of flavours and textures. Sweetcorn is simmered with salsa in a creamy chicken stock. Enjoy during the cold winter months.

    Serves: 6 

    • 240g chopped onion
    • 30g margarine
    • 1 tablespoon plain flour
    • 1 tablespoon chilli powder
    • 1 teaspoon ground cumin
    • 450g frozen sweetcorn kernels, thawed
    • 500g medium-chunk salsa
    • 415ml chicken stock
    • 225g cream cheese, softened
    • 250ml milk

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large saucepan, saute onions in margarine. Stir in flour, chilli powder and cumin. Add sweetcorn, salsa and stock. Bring to the boil; remove from heat.
    2. Gradually add 4 tablespoons hot mixture to cream cheese in a small bowl. Stir until blended.
    3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate