IngredientsHomemade 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
Chowder:
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) Canadian Monterey Jack, grated
Freshly ground pepper
Preparation
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.
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