HAMM Recipe » Tex-Mex Corn Chowder

I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!

Ingredients

• 1 ½ cups chopped onion
• 2 tablespoons margarine
• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (16 ounce) package frozen corn kernels, thawed
• 2 cups medium salsa
• 1 (14.5 ounce) can chicken broth
• 8 ounces cream cheese, softened
• 1 cup milk

Cooking Directions

1. In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

Nutrition Facts

• calories299
• carbohydrateContent29.5 g
• cholesterolContent44.8 mg
• fatContent18.6 g
• fiberContent4.4 g
• proteinContent8.6 g
• saturatedFatContent9.6 g
• sodiumContent705.8 mg
• sugarContent9 g