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Salsa Corn Chowder with Cream Cheese
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Salsa Corn Chowder with Cream Cheese

40 Minutes
40 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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)
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Let's Make It
1
Saute onions in margarine in large saucepan. Stir in flour and spices. Add corn, salsa, broth and pimentos. Bring to boil; remove from heat.
2
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.
3
Cook until thoroughly heated; do not boil. Top each serving with cilantro, if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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