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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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! 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 |
Directions:
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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