This creamy, cheesy, and oh-so-delicious corn cheese chowder soup is sure to tantalize your taste buds and leave you wanting more. It's a perfect combination of sweet corn, creamy smoky cheese, and roasted red peppers that will make your mouth water. The best part? It's easy to make and can be enjoyed any time of the year.
1tablespoonfresh chiveschopped, plus more for garnish
Instructions
In a medium saucepan, combine corn, potatoes, water, bouillon, and pepper, heat over high heat, covered, and bring to a boil. Reduce heat to medium-low, and simmer about 4 minutes, or until the corn is tender. Do not drain. Add red pepper, baby corn, and onion powder and heat through, about 2 minutes.
In a small bowl or Pyrex measuring cup, stir together milk and flour; stir milk mixture into corn mixture. Cook, stirring, about 3-5 minutes, until thickened. Slowly stir in shredded cheese and chives. Remove from heat, taste for seasonings, and serve, garnished with additional chives.