Shelly's Recipe

TEX MEX CORN CHOWDER

Category: Chowders

1 1/2 cups chopped onions
2 tbsp butter
1 tbsp flour
1 tbsp chili powder
1 tsp ground cumin
16 oz frozen corn, thawed
2 cups picante sauce
1 (14 oz) can chicken broth
1 (8 oz) pkg cream cheese, room temperature
1 cup milk

In a saucepan, saute onions in butter. Stir in flour, and seasonings. Add corn, picante sauce and broth. Bring mixture to a boil; remove from heat.

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