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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This chowder is quick and inexpensive. The corn I used is frozen fresh sweet corn from the summer - it is mixed with a little milk, sugar and sale before it is frozen. I am not sure what the equivalent would be so I just used plain frozen corn. You may need to adjust the liquids a bit if you use plain frozen corn. Next time I will had pepper jack cheese when I serve the soup. Canned chipotle peppers would be good as a substitute for green chilies. Ingredients:
1 (15 ounce) can creamed corn |
2 cups frozen corn |
1 cup water |
1 cup milk |
1 1/2 cups reames frozen noodles (i just put in a few handfuls) |
1 cup cooked ham, diced |
1 (4 ounce) can green chilies, chopped |
1 pinch cayenne pepper |
Directions:
1. Add all the ingredients to a large saucepan and simmer until corn and noodles are fully cooked.
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