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Salsa Corn Chowder with Cream Cheese

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 40 min
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!!!
Average Rating  (1)
Rated  by gabriellad on 10/22/2004 This chowder is quick and easy. Everyone that tasted it loved it. I added less cumin and chili powder than called for and I think I would not have liked it as well with the full amounts.
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