Cheezy Corn Chowder

• 4 c. peeled and cubed potatoes
• Water for cooking potatoes
• 1/2 c. butter or margarine
• 1 c. chopped onion
• 1/4 c. diced green bell pepper
• 1 (10 3/4 oz.) can cream of celery soup
• 1 (14 1/2 oz.) can cream style corn
• 1 (11 oz.) can shoe peg corn
• 3 c. milk
• 8 oz. Kraft Bacon and Cheddar Dip
• Salt and black pepper, to taste

1. Combine the potatoes and enough water to cover in a soup pot. Cook until fork tender (not mushy) and drain.
2. Melt the butter in a large skillet and saute onions and bell pepper until tender but not browned.
3. Add sauteed vegetables and butter to potatoes along with remaining ingredients.
4. Return to medium high heat, stirring until dip is well blended into chowder.
5. Serve warm.

potatoes, water, butter, onion, green bell pepper, cream of celery soup, cream style corn, shoe peg corn, milk, bacon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97661 (may not work)