1/2 each green, yellow & red peppers, sliced or chopped
Salt and pepper to taste
2 cups chicken broth
2 1/2 Tbsp butter
1 can (13 oz.) evaporated milk
2 1/2 cups frozen corn
16 oz grated cheese (sharp cheddar or Swiss)
1 cup instant potato flakes (or enough to make it thick)
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Let's Make It
On medium-high heat, cook potatoes, onions and peppers with salt & pepper in chicken broth until tender.
Turn heat down to simmer and add butter, milk & corn, stirring constantly until heated through.
Add cheese and instant potato flakes. Heat, stirring constantly for 10 minutes, do not allow to boil.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.