Salsa Chowder

This rich, hearty and flavorful chowder makes fabulous use of refrigerator leftovers! Salsa, potatoes, onions and spices combine to make a filling and warming bowl of soup!

Prep Time10

Cook Time20

Total Time30

Servings: -6 servings

Calories: 251kcal

Author: Nancy Buchanan

Ingredients

2 Tbsp. canola oil
1 large onion peeled and cut into ½ inch dice
2 garlic cloves minced
1 tsp. cumin
1 tsp. chile powder
1 cup fresh or frozen corn kernels
2 - 4 small potatoes - scrubbed and cut into ½ inch dice
1 - 1 ½ cups fresh salsa
¼ cup diced green chiles
6 cups low sodium chicken or vegetable stock
½ cup white wine
1 Tbsp. white wine worcestershire
½ tsp. hot sauce optional
½ cup half and half or ¼ cup cream
¼ cup minced fresh cilantro
¼ cup chopped fresh tomatoes for garnish

Instructions

In a large soup pot, heat the 2 Tbsp. of canola oil over medium high heat. Add the onions and cook until the onions become soft and translucent - about 5 - 7 minutes. Add the garlic, cumin and chile powder and cook for another 1 - 2 minutes. Add the corn and cook for another 5 minutes, until the corn is slightly caramelized. Add the potatoes, salsa, green chiles, white wine and chicken/vegetable stock and white wine worcestershire. Bring soup to a boil and reduce to a simmer. Simmer for 15 - 20 minutes (covered) or until potatoes are soft but still firm to bite. Taste and adjust seasonings, adding hot sauce if desired. Ladle into bowls and garnish with fresh tomatoes and cilantro.

Notes

To increase the protein in this soup, you could easily add a can of rinsed and drained black beans or some roasted, shredded chicken.
I used a relatively mild salsa but you could also use a hotter salsa if you like a spicier soup.
I found this soup hearty enough that it only needed a salad. I served one with chopped romaine, slivered red onion and orange sections with a citrus dressing and it went really well with the soup, and of course fresh corn tortillas are always good with it too!

Nutrition