Corn Chowder

2 cans whole kernel corn 1/4 cup sweet red peppers, chopped
1 can cream style corn 1 cup milk
1 can cream of chicken soup 2 Tbsp. butter
1 large potato, diced salt to taste
1/2 onion, chopped garlic powder to taste

Preparation:

Sauté onion and peppers in butter.  Combine all ingredients in a large pot.  Simmer over low heat until potatoes are done.  Add water as necessary.  Chowder should be thick.  Serve with cheese crackers.

Submitted by: Daphne Roberts

 

First Assembly of God
808 Reynolds Street
Springhill, LA 71075
Phone: (318) 539-4633
E-Mail: Springhill First Assembly of God
G. R. and Linda Collier -- Pastors