PHILADELPHIA Corn Chowder

1. 1

   Melt margarine in medium skillet on medium heat.

2. 2

   Add green peppers and onions; cook and stir 3 to 5 min.

3. 3

   or until crisp-tender.

4. 4

   Add cream cheese spread and milk; cook on low heat 3 to 5 min.

5. 5

   or until cream cheese spread is completely melted, stirring frequently.

6. 6

   Remove from heat.

7. 7

   Bring water to boil in medium saucepan on medium-high heat.

8. 8

   Add bouillon; stir until dissolved.

9. 9

   Reduce heat to low.

10. 10

    Gradually stir in cream cheese mixture.

11. 11

    Add remaining ingredients; mix well.

12. 12

    Cook 5 min.

13. 13

    or until heated through, stirring frequently.

14. 14

    (Do not let soup come to boil.)

* Per serving · 4 servings · Values may vary.

No additional tips available.