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- 1/4 cup margarine
- 2 Tbsp. finely chopped pickled jalapeño peppers
- 1 clove garlic, finely chopped
- 2 cans (14.75 oz. ea.) cream-style corn, undrained
- 1 cup water
- 1 Tbsp. Knorr® Chicken flavor Bouillon
Melt margarine in 3-quart saucepan over medium heat and cook jalapeno peppers with garlic, stirring frequently, 1 minute. Stir in remaining ingredients and cook, stirring occasionally, until heated through, about 4 minutes.