Corn and Pepper Chowder
In a dry, heavy saucepan, stir chili powder, cumin and garlic
over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and
toss to coat.
Add soup and milk; stir until heated through. Stir in scallions and
season with salt and pepper. Makes about 4 cups.
Printer-Friendly Copy of this Recipe
More Corn Chowder Recipes
Pawtucket Chicken Chowder
Back to the Soup Index