Name: Double Corn and Cheddar Chowder
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: Makes: 6 Servings
Cuisine: United States
Ingredients: ¾ cup shredded, reduced-fat, sharp cheddar cheese; ½ tsp. hot pepper sauce; ½ cup finely chopped red bell peppers; 1 cup frozen corn; 16-oz. can creamed corn; 2½ cups fat-free, reduced-sodium chicken broth; 2 Tbsp. all-purpose flour; 1 cup onions, chopped; 1 Tbsp. butter or margarine; freshly ground pepper to taste, optional

Preparation info

Makes:
6
Servings

Difficulty
Easy
Ready in
5 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Maryann Markano Wilmington, DE

Ingredients

1 Tbsp. butter or margarine
1 cup onions, chopped
2

Americas
United States
Light
Soup

Method

In saucepan on top of stove, melt butter or margarine. Stir in onions and sauté until wilted. Stir in flour. When well mixed, whisk in chicken broth. Stir frequently over medium heat until broth is thickened.
Pour into slow cooker. Mix in remaining ingredients except cheese.
Cook on Low 4½ hours. About an hour before the end of the cooking time, stir

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