Salsa Corn Chowder with Cream Cheese
Makes:
6-8 servings
Total Time:
40 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Chowders
what you need
- 1 1/2 cups chopped onion
- 2 Tbsp. Parkay margarine
- 1 Tbsp. flour
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 pkg. (16 oz.) Birds Eye sweet corn, thawed
- 2 cups Taco Bell Salsa
- 1 can (13 3/4 oz.) chicken broth
- 1 jar (4 oz.) chopped pimento, drained
- 1 container (8 oz.) Philadelphia Brand Soft Cream Cheese
- 1 cup milk
- Cilantro (optional)
make it
Saute onions in margarine in large saucepan. Stir in flour and spices. Add corn, salsa, broth and pimentos. Bring to boil; remove from heat.
Gradually add 1/4 cup hot mixture to cream cheese in small bowl, stirring until well blended. Return cream cheese mixture to sauce pan; stir in milk until well blended.
Cook until thoroughly heated; do not boil. Top each serving with cilantro, if desired.
Notes
I have had this recipe for years. It originally appeared in a "Weekday Survival Cookbook" published in 1991 by Kraft.
Everyone I make it for loves it - even picky eaters. You should put this in your food and family magazines... I love them!!!
