Salsa Corn Chowder Recipe

INGREDIENTS

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
3 tablespoons all-purpose flour
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 bay leaf
1/2 cup milk
1 cup warm milk
1 (16 ounce) package frozen corn kernels
1/2 cup medium salsa
1/2 cup cream cheese, diced
1 (10 ounce) can diced tomatoes with green chile peppers, drained

DIRECTIONS

1. In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. 
2. Add flour and stir.
3. Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. 
4. Heat for 5 minutes. 
5. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. 
6. Heat but do not boil.

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