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.
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Salsa Corn Chowder Soup
Ingredients
- 2 tbsp butter
- 1 yellow onion diced
- 2 tsp chilli powder
- 1 tsp cumin
- 2 cups salsa
- 1 small jar pimentos
- 16 oz corn
- 32 oz chicken broth
- 8 oz cream cheese
- 1 cup milk
Instructions
- 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.
[…] This is one of our favorite fall soups! I experimented with several recipes to try and mimic one from a local restaurant. […]