Corn Chowder with Holiday Salsa

Corn Chowder with Holiday Salsa
    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

    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


      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.