SALSA CORN CHOWDER SOUP

By baderr

Great for warming up a crowd on a cold day because you can leave it on the burner for everyone to self-serve. If you overcook it . . . it makes a great dip!

I usually double the batch, and freeze what's left for another night.

Ingredients

• 1 1/2 cups chopped onion
• 2 tablesppons butter or margarine
• 1 tablespoon flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 16 ounce package of sweet corn (thawed)
• 2 cups salsa (I use mild)
• 1 13 3/4 ounce can chicken broth
• 1 4 ounce jar of pimento, drained (optional)
• 1 8 ounce container of soft cream cheese
• 1 cup milk
• For a hearty entree, add chopped cooked chicken or ham.

Preparation

Step 1

Saute onions in butter in large saucepan.

Stir in flour and seasonings.

Add corn, salsa, broth, and pimento.

Bring to a boil and remove from heat.

Gradually add 1/4 cup hot mixture to cream cheese in a small bowl, stirring until well blended.

Add cream cheese mixture and milk to saucepan, stirring until well blended.

Cook until thoroughly heated, do not boil.

Serve with cornbread or tortillas.