Kellymike's Corn Chowder

• 12 small onion, chopped
• 14 cup chopped red bell pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can whole kernel corn, drained
• 1 (14 ounce) can cream-style corn
• 1 (14 ounce) canwhole potatoes, drained and chopped in large pieces
• 1 (14 1/2 ounce) can chicken gravy
• 18 teaspoon cayenne pepper
• salt and black pepper

1. Melt the butter over medium-high heat in a large sauce pan.
2. Add the onions and peppers and cook just to translucent.
3. Add the flour and stir and cook in the butter until it is a smooth paste.
4. Continue to cook, stirring constantly until it is a golden color.
5. Add the chicken broth gradually, stirring constantly until it is a smooth gravy.
6. Turn the heat down to medium-low.
7. Stir in both kinds of corn and the potatoes.
8. Stir in the chicken gravy.
9. Season with cayenne, salt and pepper to taste.
10. Cook and stir over low heat to allow flavors to blend, about 15 minutes.

onion, red bell pepper, butter, flour, chicken broth, whole kernel corn, creamstyle, potatoes, chicken gravy, cayenne pepper, salt

Taken from www.food.com/recipe/kellymikes-corn-chowder-260130 (may not work)