Salsa Corn Chowder
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Sweet corn||16 Ounce, thawed (1 Package)|
|Salsa||2 Cup (32 tbs)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Chopped pimento||4 Ounce, drained (1 Jar)|
|Soft cream cheese||8 Ounce (1 Container)|
|Milk||1 Cup (16 tbs)|
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 saucepan; stir in milk until well blended.
Cook until thoroughly heated; do not boil.
Top each serving with cilantro, if desired.