Pepperjack Corn Chowder
Pepperjack cheese, cilantro, lime juice, tomatoes, green chilies - a delicious, creamy, warm and filling chowder. Perfect for cold weather.
Print Recipe
Ingredients
- 3 Tbsp butter
- 1/2 red bell pepper chopped (about 1/2 C)
- 1/2 green bell pepper chopped (about 1/2 C)
- 1/2 small yellow onion chopped (about 1/2 C)
- 4 oz. Cream cheese cubed
- 8 oz. VELVEETA® pepperjack
- 1 1/2 14.5 oz cans cream style corn 2 cans if you like chunky chowder
- 1 14.5 oz can Mexican Style Ro*Tel® with Cilantro and Lime Juice drained of 3/4 of the juice
- 1 C milk
- salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt butter and add in bell peppers and onions. Saute' until softened.
- Add in cream cheese and cook, stirring frequently, until melted.
- Add in VELVEETA® pepperjack, cream style corn, Mexican Style Ro*Tel® with Cilantro and Lime Juice and milk. Cook until melted and the chowder is hot, stirring frequently.