Salsa Corn Chowder - cooking recipe

Ingredients

1 1/2 c. chopped onion
2 Tbsp. butter
1 Tbsp. flour
1 Tbsp. chili powder
1 tsp. ground cumin
1 lb. pkg. sweet corn
2 c. salsa
1 can chicken broth
1 (4 oz.) jar pimento, drained and chopped
1 (8 oz.) container soft cream cheese
1 c. milk
parsley

Preparation

Saute onions in butter in a large saucepan.
Stir in flour and spices.
Add corn, salsa, broth and pimentos.
Bring to boil; remove from heat.
Gradually add 1/4 cup hot mixture to cream cheese in a small bowl, stirring until well blended.
Return cream cheese mixture to saucepan; stir in milk until well blended.
Cook until thoroughly heated; do not boil.
Top each serving with parsley.
Serve.
Makes 6 to 8 servings.