PHILADELPHIA Corn Chowder

• 2 Tbsp. non-hydrogenated margarine
• 1/3 cup chopped green peppers
• 1/4 cup chopped onions
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 1 cup milk
• 1 cup water
• 1 chicken bouillon cube
• 1 can (14 fl oz/398 mL) cream-style corn
• 1/8 tsp. black pepper

1. Melt margarine in medium skillet on medium heat.
2. Add green peppers and onions; cook and stir 3 to 5 min.
3. or until crisp-tender.
4. Add cream cheese spread and milk; cook on low heat 3 to 5 min.
5. or until cream cheese spread is completely melted, stirring frequently.
6. Remove from heat.
7. Bring water to boil in medium saucepan on medium-high heat.
8. Add bouillon; stir until dissolved.
9. Reduce heat to low.
10. Gradually stir in cream cheese mixture.
11. Add remaining ingredients; mix well.
12. Cook 5 min.
13. or until heated through, stirring frequently.
14. (Do not let soup come to boil.)

nonhydrogenated margarine, green peppers, onions, cream cheese, milk, water, chicken, creamstyle corn, black pepper

Taken from www.kraftrecipes.com/recipes/philadelphia-corn-chowder-172579.aspx (may not work)