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
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.
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