Southwestern Corn Chowder

• 1 cup chicken stock
• 1 1/2 cups cubed potatoes
• 1 cube chicken bouillon
• 6 slices bacon, chopped
• 3/4 cup scallions,chopped
• 1 tablespoon flour
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 8 ounces salsa
• 8 ounces cream cheese
• 2 cups milk
• 1 1/2 cups frozen corn
• 3 ounces cheddar cheese, shredded

1. Place potatoes and chicken stock in medium saucepan.
2. Bring to a boil. Cover pan, reduce heat and simmer until potatoes are tender, approximately 10 minutes.
3. Remove from heat and add chicken bouillon cube.
4. Render bacon.
5. Add scallions and sweat.
6. Add flour, chili powder and cumin. Stir well.
7. Combine ¼ cup salsa and cream cheese.
8. Add cream cheese mixture to sauce pan with milk, remaining salsa, corn and potato-chicken stock mixture.
9. Cook on low heat until cream cheese melts.

Ladle into serving bowls. Top each serving with 1/2 oz. Cheddar cheese.

Serves 6.

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