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