Tex-Mex Clam Chowder

• 1 (14 ounce) can cream-style corn
• 1 (6 1/2 ounce) canchopped clams
• 2 tablespoons chopped canned chilies
• 14 teaspoon red pepper flakes
• 12 teaspoon salt

1. Combine all ingredients, using mild (green) or hotter (jalapenos en escabeche) chiles to your taste.
2. Simmer until well heated.

creamstyle, clams, chilies, red pepper, salt

Taken from www.food.com/recipe/tex-mex-clam-chowder-220899 (may not work)