Instructions: In a 4-quart kettle cook onion in butter over moderate heat, stirring occasionally, until softened. Add corn and sugar and cook, stirring occasionally, for 3 minutes.

Add broth and simmer, stirring occasionally for 5 minutes, or until corn is just tender. Add salsa and simmer, covered for 5 minutes.

Add the remaining ingredients and cook, uncovered, over moderately-high heat until just heated through. Season chowder with salt and pepper and serve with lime wedges.

This recipe yields about 5 cups.

Yield: 5 cups

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