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Categories:Viewed: 83 - Published at: 7 years ago
Ingredients
- 1/3 cup chopped green pepper
- 1/4 cup chopped onion
- 2 Tbsp butter
- 4 oz cream cheese, cubed
- 1 cup milk
- 1 cup water
- 1 chicken bouillon cube
- 1 can (14.75 oz) cream-style corn
- Dash of black pepper
Method
- Cook and stir green pepper and onion in butter in medium skillet on medium heat until tender.
- Add cream cheese and milk. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Remove from heat; set aside.
- Bring water to boil in medium saucepan on medium-high heat. Add bouillon; stir until dissolved. Reduce heat to low. Gradually stir in cream cheese mixture. Add remaining ingredients; mix well. Cook until heated through, stirring frequently (do not boil).
