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2 tablespoons butter
In a large saucepan, melt butter over medium high heat. Cook onion, red and green bell peppers, and carrots until tender.
Stir in thawed corn, potato flakes, salt, ground peppers, and water. Bring to boil. Reduce heat. Cover, and simmer for 10 minutes.
Stir in milk and half-and-half. Warm only. Do not boil.
Serve sprinkled with grated cheese.
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
2 10-ounce packages frozen corn kernels, thawed
1-1/2 cups dry potato flakes
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
3 cups water
2 cups milk
1 cup half-and-half
1/2 cup cheddar cheese, shredded
Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese, if desired.