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Recipe Summary

Yield:
1 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion in oil in a 3-quart saucepan until tender. Stir in corn and peanut butter. Cook over medium heat, stirring constantly, until bubbly. Stir in remaining ingredients; cook over medium heat, stirring constantly, until cheese melts and chowder is thoroughly heated.

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  • Spoon chowder into individual serving bowls; serve immediately.

Source

Oxmoor House Homestyle Recipes

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