Salsa Corn Chowder

• 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

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

onion, butter, flour, chili powder, ground cumin, sweet corn, salsa, chicken broth, pimento, cream cheese, milk, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741007 (may not work)