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Corn and Pepper Chowder

by , Updated April 3, 2017



  1. In a dry, heavy saucepan, stir chili powder, cumin and garlic over medium heat until fragrant, 1 to 2 minutes.
  2. Add corn and peppers and toss to coat.
  3. Add soup and milk; stir until heated through.
  4. Stir in scallions and season with salt and pepper.
  5. Makes about 4 cups.
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