food Tex-Mex Corn Chowder recipe
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Tex-Mex Corn Chowder recipe
    6 servings

Ingredients:

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

    Instructions:

  • 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.
  • Gradually add 1/4 cup hot mixture to cream cheese in a small bowl.
  • Stir until blended.
  • Add cream cheese mixture and milk to saucepan, stirring until well blended.
  • Heat through but do not boil.
  • Serve immediately.



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