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This comforting chowder is perfect for lunch or dinner after raking leaves or watching the big football game. Try serving over a square of cornbread for an extra delicious meal.

South of the Border Corn Chowder

1 tablespoon butter
3/4 cup sliced green onions
1 tablespoon all-purpose flour
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 (16-ounce) package frozen corn
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild)
1 (14.5-ounce) can chicken broth
1 (8-ounce) package cream cheese, softened
1 cup milk

1. MELT butter in large saucepan. Add onion; cook until tender. Add flour, chili powder and cumin; stir well. Stir in corn, salsa and broth. Bring to boil; remove from heat.
2. COMBINE ¼ cup salsa mixture and cream cheese until blended; add to saucepan along with milk. Cook over low heat until hot (do not boil).

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.