Tex-Mex Corn Chowder

I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 299 Calories

Ingredients

• 1 cup milk
• 8 ounces cream cheese, softened
• 1 tablespoon all-purpose flour
• 1 ½ cups chopped onion
• 2 tablespoons margarine
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 (16 ounce) package frozen corn kernels, thawed
• 2 cups medium salsa

Recipe Instructions

Step 1

In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.

Step 2

Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.

Step 3

Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.