Tex-Mex Corn Chowder

Cooking Recipes Catalogue

Cream cheese, chicken broth and milk provide the creamy base for this corn chowder seasoned with cumin, chili powder and picante sauce.

INGREDIENTS (for 6 servings):


  • 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.
  • Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
  • Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.