Tex-Mex Corn Chowder - cooking recipe

Ingredients

1 can (14 3/4 oz.) cream style sweet corn
1 can (8 3/4 oz.) whole kernel sweet corn
1 can (14 1/2 oz.) diced tomatoes with garlic and onion
1 can (15 oz.) black or red kidney beans
1/2 c. chicken broth
1/2 c. water

Preparation

Combine cream corn, whole kernel corn, tomatoes (undrained), broth and water in saucepan. Bring to a boil and simmer 5 minutes. Sprinkle each serving with shredded
cheddar cheese or chopped chili peppers.