Prep 5 mins
Cook 15 mins
This chowder is quick and inexpensive. The corn I used is frozen fresh sweet corn from the summer - it is mixed with a little milk, sugar and sale before it is frozen. I am not sure what the equivalent would be so I just used plain frozen corn. You may need to adjust the liquids a bit if you use plain frozen corn. Next time I will had pepper jack cheese when I serve the soup. Canned chipotle peppers would be good as a substitute for green chilies.
- 1 (15 ounce) can creamed corn
- 2 cups frozen corn
- 1 cup water
- 1 cup milk
- 1 1⁄2 cups Reames frozen noodles (I just put in a few handfuls)
- 1 cup cooked ham, diced
- 1 (4 ounce) can green chilies, chopped
- 1 pinch cayenne pepper
- Add all the ingredients to a large saucepan and simmer until corn and noodles are fully cooked.