TEX-MEX CORN CHOWDER

Tex-Mex Corn Chowder image

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!

Provided by HAMM

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 10

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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

Steps:

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.
Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

Nutrition Facts : Calories 299 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 18.6 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 9.6 g, Sodium 705.8 mg, Sugar 9 g