Salsa Corn Chowder

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

In a large pot, heat oil and saute onion, green pepper, and celery until golden brown. Add flour and stir.

Stir in vegetable broth, salt, paprika, bay leaf, and 1/2 cup cold milk. Heat for 5 minutes. Stir in warm milk, corn, salsa, cream cheese, tomatoes, and chiles. Heat but do not boil.