I found this soup recipe in the mid 90’s and made it often… my son absolutely loved it. The combination of salsa, corn and the creamy texture of the cream cheese is just terrific!
In my book, nothing beats Philadelphia brand cream cheese… and I strongly recommend using it.
The recipe calls for the fat free cream cheese... you can use the regular cream cheese instead.
I always use ..”I Can’t Believe It’s Not Butter Light” for my margarine… you can use another brand, but remember different brands of margarine will change the taste of the foods you use it in.
I think the key to this recipe is the salsa you use. It’s well worth using fresh salsa, the taste is just fresh and intense. If I don’t make my own salsa, I buy it in the refrigerated section of the produce department at the grocery store.
Chopped green onions (both the white and the green) and shredded cheese make a nice garnish.
This is so easy… and I know if you’re a salsa lover… you will love this!
Salsa Corn Soup Recipe:
All you need:
1 ½ cups chopped onions
2 tablespoons margarine (I use I Can’t Believe It’s Not Butter Light)
1 tablespoon flour
1 tablespoon chili powder
1 (16 oz.) package frozen corn, thawed
2 cups fresh salsa
1 can (13.5 oz.) low sodium fat free chicken broth
1 jar (4 oz.) diced pimentos, drained
1 package (8 oz.) Philadelphia Brand Free (Fat Free Cream Cheese), softened
All you have to do:
Melt margarine in a large pot over medium high heat.
Add onions and cook until soft.
Stir in flour and chili powder.
Add corn, salsa, broth and pimentos, stirring to completely incorporate the flour.
Bring to a boil.
Remove from the heat.
Cut up cream cheese in chunks and place in a small bowl.
Slowly add ¼ cup of the hot broth mixture to the cream cheese, stirring constantly until smooth.
Add the cream cheese mixture to the pot.
Return pot to stove and set heat on low.
Stir constantly until the soup is well blended.
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