Acapulco Corn Chowder
Makes 5 (1 cup each) servings.

Prep Time: 5 minutes

Cooking Time: 10 minutes

Ingredients

• 2 - Tablespoons butter

• 3 - Tablespoons all-purpose flour

• 1-1/2 - cups milk

• 1 - can (15-1/4-ounces) whole kernel golden sweet corn

• 1 - can (8-ounces) stewed tomatoes with onions, celery & green peppers

• 1 - cup Longhorn Cheddar cheese, shredded

• 1 - can (4-ounces) diced green chilies

• 1/4 - cup salsa

Directions

1. In your saucepan over medium heat, add butter and melt. 

2. Next step is to blend in flour. 

3. Cook and stir constantly for 2 minutes. 

4. Next, you need to stir in the milk. 

5. Cook and stir constantly until thickened and smooth. 

6. Stir in un-drained corn and mix well.

7. Finally, you need to add the corn, stewed tomatoes, Cheddar cheese, chilies and salsa. 

8. Heat the soup through. DO NOT BOIL.

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.