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 ml) grated Canadian Monterey Jack
Freshly ground pepper

• Prep time 15 minutes
• Total time 35 minutes
• Portion size Makes 4 to 6 servings

  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.
  Makes 4 to 6 servings.