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

Salsa Corn Chowder with Cream Cheese

40 Min(s)
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.
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