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Salsa Corn Chowder
Ingredients:
1 1/2 cups chopped onion
2 T butter 1 T flour 1 T chili powder 1 t ground cumin 2 cups corn (canned or frozen) 2 cups salsa 1 (13 1/4 oz.) can chicken broth 1 (4 oz.) jar chopped pimientos , drained (optional) 1 (8 oz.) pkg. cream cheese, softened 1 cup milk Directions: Sauté onions in butter in large saucepan. Stir in flour, chili powder, and cumin. Add corn, salsa, broth, and pimientos. Bring to a boil. Remove from heat. Gradually add 1/4 cup hot mixture to cream cheese (I find it works best to soften cream cheese until melted) in 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. Yields 6-8 servings. Chowder freezes well! **Can also add ground meat, chicken, turkey, or ham to this chowder for a tasty variation. Serve with a tossed salad and cornbread for a wonderful, yet simple meal. |
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