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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A rich corn chowder with cheddar cheese. Easy for a cool weeknight supper. Ingredients:
1 medium bell pepper, chopped |
1 medium onion, chopped |
2 tablespoons butter |
2 tablespoons all purpose flour |
2 1/2 cups chicken broth |
1 (16 ounce) can cream-style corn |
1 cup frozen corn |
1/2 teaspoon tabasco sauce |
3/4 cup sharp cheddar cheese, shredded |
Directions:
1. Melt butter in large saucepan over medium heat. Add onion and green pepper and saute for five minutes. Sprinkle vegetables with flour. Continue to cook and stir for additional 1 minute.
2. Slowly add chicken broth to saucepan, stirring constantly with whisk until smooth. Add cream-style corn, frozen corn, and tobasco sauce. Stir to blend all ingredients. Bring to boil, reduce heat low and simmer for 15 minutes. Add cheddar cheese and blend until cheese is melted. Serve immediately.
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