Corn and Red Pepper Chowder

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Corn and Red Pepper Chowder

Corn and Red Pepper Chowder
1 (16- oz.) jar Classico Alfredo Sauce
1 (15.25- oz.) can Raley's Corn drained
1 1/2 cups chicken stock
1/2 cup chopped onion
1/2 cup Nob Hill Trading Co. Roasted Bell Peppers chopped
1 tsp. marjoram
Freshly ground salt and pepper to taste
sliced green onions (optional)
crumbled bacon (optional)
Prep time: 10 minutes, Cook time: 20 minutes

Combine all ingredients, except green onions and bacon, in a large saucepan and bring to a boil; reduce heat and simmer for 20 minutes. In a blender or food processor, process soup until fairly smooth, but some pieces of corn remain. Serve with a sprinkle of green onions and crumbled bacon, if you like.

Makes 4 small servings. Recipe may be doubled.

Tip! Don't worry about draining the roasted peppers - the liquid is packed with herbs, garlic and flavor.
Nutritional Information:
310 calories, 6 g protein, 19 g total fat (9 g sat., 0 g trans), 24 g carbohydrate, 3 g fiber, 9 g sugar, 85 mg cholesterol, 1440 mg sodium, 7 points


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