1 1/2 c. chopped onion
2 tbsp. butter
1 tbsp. flour
1 tbsp. chili powder
1 tsp. ground cumin
16 oz. pkg. frozen corn, thawed
2 c. med. thick and chunky salsa
13 3/4 oz. can chicken broth
4 oz. jar chopped pimento, drained
8 oz. container soft cream cheese
1 c. milk

Saute onions in large saucepan. Stir in flour and seasonings. Add corn, salsa, broth and pimento. Bring to boil; remove from heat. Gradually add 1/4 cup hot mixture to cream cheese in small bowl, stirring until well blended.

Add cream cheese mixture and milk to saucepan, stirring until well blended. Cook until thoroughly heated. Do not boil. Let simmer in pot for several hours before serving to let flavor come out and chowder thicken. 6-8 servings.