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Steps
1
In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
2
Stir in milk and 1 pouch Cheese Sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately.
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Leftover soup too thick? Reheating will help make it thinner; however, if it's still too thick, simply stir in a little extra milk, and heat until hot.
This 'meal-in-a-bowl' chowder just needs a crusty baguette and green salad to complete the menu.
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