1 c. Old El Paso Garden Pepper Thick and Chunky Salsa
1 can Old El Paso refried beans with sausage
1 c. water
1 (7 oz.) can whole kernel corn
1 c. half & half
1 c. Monterey Jack cheese with Jalapeno peppers
1/2 c. instant potato flakes
Fresh cilantro, for garnish
Corn Chips

Combine salsa, beans, water and corn in 3-quart saucepan. Heat to boiling. Reduce heat to medium low and gradually stir in half & half. Add cheese and potato flakes. Stir occasionally. Cook over low heat for about 5 minutes or until chowder thickens slightly. Garnish each serving with a sprig of fresh cilantro and serve with corn chips.