Tex-Mex Corn Chowder

Ingredients

• 14.5 ounce chicken broth canned
• 1 tablespoon chili powder 
• 16 ounce corn kernels frozen thawed
• 8 ounces cream cheese softened
• 1 tablespoon flour all-purpose
• 1 teaspoon ground cumin 
• 2 tablespoons butter 
• 1 cup milk 
• 1.5 cups onion chopped
• 2 cups salsa 

Equipment

• bowl
• sauce pan

Directions

1. In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin.
2. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
3. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
4. Add cream cheese mixture and milk to saucepan, stirring until well blended.
5. Heat through but do not boil.
6. Serve immediately.