Tex-Mex Corn Chowder
Share recipe
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. 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.
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