Prep Time 5 minutes Cook Time 10 minutes
I love chowders and corn chowder is one of my very favorites. The addition of red pepper adds a little kick to the soup without overwhelming any of the other flavors. This would also make a complete meal with a green salad and warm cornbread added.
by Anne Coleman
What you'll need
- 2 cans (10 3/4 oz each) cream of potato soup
- 2 soup cans of milk
- 1 cup frozen corn kernels
- 1/2 cup red pepper, diced small
- Shredded cheddar cheese
How to make it
- Combine soup with milk and stir until well combined.
- Add corn and pepper and simmer for 10 minutes.
- Ladle into bowls and sprinkle with cheddar cheese.
