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This creamy corn soup is flavored with salsa, pimentos, cumin, and cream cheese.

One of the greatest things about fall (besides sweaters + legging season) is that it means soup is an acceptable dinner again! A local restaurant to us makes this amazing salsa corn chowder soup. It has the perfect amount of spice, and is great for warming up on a chilly day. I love to pair it with grilled chicken (for some protein) and sourdough bread.

The hardest thing about this soup is ensuring that you get the cream cheese good and combined so you aren’t left with chunks of cream cheese. I’ve found the easiest way to combine the cream cheese is to heat it up in the microwave and then pour some of the hot soup in and mix well. Sometimes if I am feeling impatient I will use my immersion blender to quickly cream the cheese and a cup of soup together before pouring into the big pot of soup.

Ingredients

Butter
Yellow Onion
Seasonings – chili powder and cumin
Salsa
Pimentos
Corn
Chicken Broth
Cream Cheese
Milk

How to Make Salsa Corn Chowder Soup

Melt butter and cook onion until translucent.

Add seasonings, salsa, chicken broth, pimentos, and corn. Simmer for 30 minutes.

In a small bowl heat cream cheese until smooth, then add a ladle of hot soup. Mix until combined.

Add cream cheese mixture and milk to soup.

Simmer for another 10 minutes.

Share Your Experience

I would love to hear about your experience making and enjoying my Salsa Corn Chowder Soup! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

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