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
Preparation
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).
