Cheezy Corn Chowder

11 ingredients
5 steps

Ingredients

  • 4 c. peeled and cubed potatoes
  • Water for cooking potatoes
  • 1/2 c. butter or margarine
  • 1 c. chopped onion
  • 1/4 c. diced green bell pepper
  • 1 (10 3/4 oz.) can cream of celery soup
  • 1 (14 1/2 oz.) can cream style corn
  • 1 (11 oz.) can shoe peg corn
  • 3 c. milk
  • 8 oz. Kraft Bacon and Cheddar Dip
  • Salt and black pepper, to taste

Directions

  1. 1
    Combine the potatoes and enough water to cover in a soup pot. Cook until fork tender (not mushy) and drain.
  2. 2
    Melt the butter in a large skillet and saute onions and bell pepper until tender but not browned.
  3. 3
    Add sauteed vegetables and butter to potatoes along with remaining ingredients.
  4. 4
    Return to medium high heat, stirring until dip is well blended into chowder.
  5. 5
    Serve warm.

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