- 2 tablespoons butter
- 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 shredded Cheddar cheese
- 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 3 cups 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.
04/09/2018
recipepes.com
Colorful Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
