Melt 1 T butter in a large saucepan and sauté ¾ cups sliced green onions until tender. Mix 1 T flour, 2 t chili powder & ½ t ground cumin then add to butter mixture
Stir in 16 oz. can drained whole kernel corn, 16-oz. jar of Ortega mild chunky salsa and 14.5 oz. can chicken broth. Bring to boil then remove from heat.
Combine ¼ cup of hot corn-salsa mixture with 8-oz. package of cream cheese. Stir until well blended. Add to saucepan along with 1 cup of milk. Cook over LOW heat until warmed but DO NOT BOIL.
Recipe courtesy of Ortega foods. Prep. Time 10 min. Cook 20 Min. Servings 6
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