Tex-Mex Chowder

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Tex-Mex Chowder
10-3/4 oz can condensed cream of potato soup
2 cups milk
6 green onions, sliced, divided
2 cups chopped cooked chicken
2 cups frozen corn, thawed
1 cup chunky salsa
1/4 lb white cheddar cheese, cubed
Mix milk and soup in large saucepan until blended.
Reserve 1/4 cup green onions for later use. Add remaining green onions and all remaining ingredients to mixture in saucepan. Stir. Bring to boil. Simmer on medium-low heat 10 to 15 min or until cheese is completely melted and soup is heated through, stirring occasionally.
Serve topped with the reserved green onions. Serves 8

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