Instructions: Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender.

Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix- well.

Simmer until the cheese is melted, stirring frequently.

Ladle into soup bowls.

Note:
During the winter months, this is one of our most popular soups, a chowder hearty enough to be served as a one-course meal.

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