Tex-Mex Corn Chowder Recipe

Ingredients
<br>- 1 1/2 cups chopped onion
<br>- 2 tablespoons margarine
<br>- 1 tablespoon all-purpose flour
<br>- 1 tablespoon chili powder
<br>- 1 teaspoon ground cumin
<br>- 1 (16 ounce) package frozen corn kernels, thawed
<br>- 2 cups medium salsa
<br>- 1 (14.5 ounce) can chicken broth
<br>- 8 ounces cream cheese, softened
<br>- 1 cup milk
<br><p></p>Directions
<br>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.
<br>step 2: Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
<br>step 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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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
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.

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