Tex-Mex Corn Chowder Recipe

Tex-Mex Corn Chowder Recipe

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