This is an excellent mildly spicy, filling and creamy dinner soup which can be prepared and served in less than 30 minutes! This is also a great vegetarian main dish.
Half each fresh red, yellow, orange sweet bell peppers, diced
One bag Simply Potatoes Southwest-style Shredded potatoes
Two cups milk
One can evaporated milk (8 or 12 oz)
One jar Creamy Alfredo Sauce – Bertolli or other brand
Half bag of cheese cubes (white and yellow mixed)
Three cobs of fresh corn - remove kernels from the cob
Tsp salt, pepper
Tb Tabasco Sauce
Step1
Melt butter. Saute shallots and garlic til clear. Remove and set aside on paper towel.
Step2
Add diced peppers and the potatoes to the hot butter in pot. Stir at medium high heat for about five minutes. Then add all milk. Add onions back in. Add corn. Add jar of Alfredo sauce and cheese cubes. Add dash of Tabasco sauce, salt and pepper.
Step3
Bring to low boil, stirring constantly; reduce heat and cook about ten more minutes. Serve and enjoy. Makes about 8 servings.
Tips & Warnings
For even fast preparation, substitute frozen diced peppers and onions, as well as frozen corn off the cob, available in bags in the frozen produce section of your grocery store.
Enthusiast 
Comments
amylaine said
on 4/9/2008 yum that sounds great.