Tex-Mex Corn Chowder

Tex Mex Corn Chowder

The original recipe is in black... my additions are in red...

Ingredients

• 1 1/2 cups chopped onion
• 1 1/2 Chopped Red Bell Pepper
• 2 Chopped Jalapeno Peppers (no seeds)
• Handful of chopped cilantro 
• 2 tablespoons margarine
• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder (I didn't have any, but added a little bit of red cayenne pepper. It was pretty spicy!)
• 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

Directions

1. In a large saucepan, saute onions (and any additional veggies/herbs) 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.