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1/1 Photo of Southwestern Corn and Red Pepper Chowder
Great hearty soup . . with fresh bread it's a meal in itself. The original recipe came from Keegan's, a local restaurant in Phoenix, however I've made modifications to it over the years. Lighter version can be made by cooking the potatoes in 2 1/4 cups broth.
Units: US | Metric
Serving Size: 1 (361 g)
Servings Per Recipe: 6
The following items or measurements are not included:
vegetable bouillon granules