Tex-Mex Corn Chowder

Tex-Mex Corn Chowder

by Eugenio Vazquez 1 year ago
4.4 (9)
30 minutes
299 kcal
29.5 g carbs
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Description

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 ½ 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. 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. 2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
  3. 3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
Nutrition Facts
serving: 6 servings
calories: 299 kcal
carbohydrates: 29.5 g
protein: 8.6 g
saturated fat: 9.6 g
cholesterol: 44.8 mg
sodium: 705.8 mg
fiber: 4.4 g
sugar: 9 g