PHILADELPHIA 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.

3. 3

   Reduce heat to low; cook until cream cheese is completely melted, stirring frequently.

4. 4

   Remove from heat; set aside.

5. 5

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

6. 6

   Add bouillon; stir until dissolved.

7. 7

   Reduce heat to low.

8. 8

   Gradually stir in cream cheese mixture.

9. 9

   Add remaining ingredients; mix well.

10. 10

    Cook until heated through, stirring frequently.

11. 11

    (Do not boil.)

* Per serving · 4 servings · Values may vary.

No additional tips available.