Corn and Pepper Chowder
by , Updated April 3, 2017
- 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.
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