Tex-Mex Corn Chowder recipe
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- 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
Nutrition Info
- 299 caloriescarbohydrate: 29.5 gcholesterol: 44.8 mgfat: 18.6 gfiber: 4.4 gprotein: 8.6 gsaturatedFat: 9.6 gservingSize: -sodium: 705.8 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Tex-Mex Corn Chowder
Directions
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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.