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Ingredients :
1 ½ cups chopped onion
2 tablespoons margarine
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) package frozen corn kernels, thawed
2 cups medium salsa
1 (14.5 ounce) can chicken broth
8 ounces cream cheese, softened
1 cup milk
Methods :
Step 1
In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
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Step 2
Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
Step 3
Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.
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