Prep: 10 Mins Cook: 20 Mins

This comforting chowder is perfect for lunch or dinner after raking leaves or watching the big football game. Try serving over a square of cornbread for an extra delicious meal.

South of the Border Corn Chowder


  • 1 tablespoon butter
  • 3/4 cups sliced green onions
  • 1 tablespoon all-purpose flour
  • 2 tsps. chili powder
  • 1/2 teaspoon ground cumin
  • 1 package (16-oz.) frozen corn
  • 1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1 can (14.5-oz.) chicken broth
  • 1 package (8-oz.) cream cheese, softened
  • 1 cup milk


MELT butter in large saucepan. Add onion; cook until tender. Add flour, chili powder and cumin; stir well. Stir in corn, salsa and broth. Bring to boil; remove from heat.

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