SALSA CORN CHOWDER

Salsa Corn Chowder image

Provided by everything zen

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups chopped onions
2 tablespoons butter
1 tablespoon flour
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups corn (frozen)
2 cups salsa (the hotter the better!)
1 (13 1/4 ounce) can chicken or 1 (13 1/4 ounce) can vegetable broth
1 (4 ounce) jar chopped pimiento, drained
1 (8 ounce) package cream cheese, softened
1 cup milk

Steps:

Saute onions in butter in large saucepan. Stir in flour, chili.
powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to a.
boil. Remove from heat. Gradually add 1/4 cup hot mixture to cream.
cheese (I find it works best to soften cream cheese until melted) in.
small bowl, stirring until well-blended. Add cream cheese mixture and.
milk to saucepan, stirring until well blended. Cook until thoroughly.
heated. DO NOT BOIL. Yields 6-8 servings. Chowder freezes well!
Can also add ground meat, chicken, turkey, veggie crumbles, or ham to this chowder for.
a tasty variation. Serve with a tossed salad and cornbread for a.
wonderful, yet simple meal.