Salsa Corn Chowder with Cream Cheese - Kraft Recipes Top
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Salsa Corn Chowder with Cream Cheese

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  • 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.


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!!!

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