Corn Chowder

1. 1

   Cook and stir green pepper and onion in butter in medium skillet on medium heat until tender.

2. 2

   Add cream cheese and milk. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Remove from heat; set aside.

3. 3

   Bring water to boil in medium saucepan on medium-high heat. Add bouillon; stir until dissolved. Reduce heat to low. Gradually stir in cream cheese mixture. Add remaining ingredients; mix well. Cook until heated through, stirring frequently (do not boil).

* Per serving · 4 servings · Values may vary.

No additional tips available.