Tex-Mex Corn Chowder

In our quest for more soups this winter, we found this excellent Mexican soup. It is tasty and filling and burns to the bottom of the pan very easily so be careful. --Mark

Ingredients:

1 1/2 cups onion, chopped
2 T butter
1 T flour
1 T chili powder
1 tsp. cumin
1 package (16 oz.) frozen corn, thawed
2 cups medium salsa
1 can (14.5 oz.) chicken (or vegetable) broth
8 oz. cream cheese, softened
1 cup milk

Instructions:

In a large saucepan, saute onions in butter. Stir in flour, chili powder, and cumin. Add corn, salsa, and broth. Bring to a boil; remove from heat. Gradually add 1/4 cup of the mixture to teh cream cheese in a small bowl. Stir until blended. Add cream cheese mixture and milk to saucepan, stirring until well blended. heat through but do not boil. Serve immediately.

Notes:

http://allrecipes.com/Recipe/Tex-Mex-Corn-Chowder/Detail.aspx