Smoky Corn Chowder

Posted by Anjanette S. adapted from the "Easy Soups and Stews" cookbook.


This is a company and family favorite.  The extra water and hashbrowns are my addiction, and I'm guessing as to how much.  You play with it until it looks right.  Sometimes I cook some of the red pepper in the soup and top with a few extras for color in the bowl.  

Ingredients:
1 10-oz pkg frozen corn
1/2 c. chopped onion
1/2 bag of southern style frozen hashbrowns (the small squares)
4 c. water
3 tsp instant chicken bouillon granules (or 3 cubes)
1/4 tsp black pepper
2 1/2 c. milk
3 TB flour
6 oz. smoked cheddar cheese, shredded
Chopped red sweet pepper


Directions:

1. In a saucepan combine corn, onion, water, bouillon and pepper.  Bring to boiling; reduce heat.  Simmer, covered, about 4 minutes until corn is tender.
2. Stir together milk and flour; stir into corn mixture.  Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more.  Add cheese; heat and stir until  cheese melts.
3. Spoon into bowls and top with red pepper