Potato Corn Chowder

By Anne Coleman
potato corn chowder

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.

Hands-On Time: 5 minutes
Ready In: 10 minutes
Yield: 4 servings

Ingredients

    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

Directions

  1. Combine soup with milk and stir until well combined.
  2. Add corn and pepper and simmer for 10 minutes.
  3. Ladle into bowls and sprinkle with cheddar cheese.

See more recipes from Anne Coleman (aka Short Order Mom).

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