Salsa Corn Chowder.

I make corn bread to go with this. Overkill? Maybe. Awesome? Yes.

1 onion, diced

1 green pepper, diced

3 stalks celery, diced

1 tbsp minced garlic

2 potatoes, cut into 1/2″ pieces

3 tbsp flour

1 bag frozen corn

1/2 c salsa

1 can tomatoes + green chiles

1/2 c milk

1 c warm milk

1/2 package cream cheese, room temperature

1 packet French onion soup mix*

8 c water

Salt & pepper to taste

Saute onion, celery, pepper and garlic in 3 tbsp olive oil until onion is slightly clear & garlic is aromatic.  Season with salt & pepper.  Add flour and stir until fully absorbed.  Then dump 8 c water, the French onion soup mix, cold milk, and potatoes and turn the heat up high.  Simmer, don’t boil, until the potatoes are soft.  Then add the remaining ingredients and simmer (don’t boil!) until flavors are thoroughly blended.  Serve with crusty bread.

*Can use 2-3 bouillon cubes or chicken, beef, or vegetable stock instead.

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