Mexican Garden Chowder - cooking recipe

Ingredients

1 c. Old El Paso Garden Pepper Thick and Chunky Salsa
1 can Old El Paso refried beans with sausage
1 c. water
1 (7 oz.) can whole kernel corn
1 c. half & half
1 c. Monterey Jack cheese with Jalapeno peppers
1/2 c. instant potato flakes
Fresh cilantro, for garnish
Corn Chips

Preparation

Combine salsa, beans, water and corn in 3-quart saucepan. Heat to boiling.
Reduce heat to medium low and gradually stir in half & half.
Add cheese and potato flakes.
Stir occasionally. Cook over low heat for about 5 minutes or until chowder thickens slightly. Garnish each serving with a sprig of fresh cilantro and serve with corn chips.