Tex-Mex Corn Chowder recipe

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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

Nutrition Info

299 calories
carbohydrate: 29.5 g
cholesterol: 44.8 mg
fat: 18.6 g
fiber: 4.4 g
protein: 8.6 g
saturatedFat: 9.6 g
servingSize: -
sodium: 705.8 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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