2 tablespoons olive oil
3 cloves garlic — minced
1 red or green bell pepper — chopped
1/2 cup onion — chopped
3 tablespoons flour
1 16 oz. jar picante sauce
1 can vegetable broth
2 cans creamed corn
4 medium potatoes — cooked & diced
1 can corn kernels
10 ounces salsa con queso
1 pint half and half*
In a Dutch oven, heat oil and saute garlic, pepper, and onion until soft. A dd flour and cook 2 mins. on medium heat. Add Picante sauce, broth, and cream ed corn, and simmer 5 mins. Add potatoes and corn kernels. Add Salsa con Queso and half & half. Heat thoroughly. Ladle into bowls and garnish with green onions and/or shredded Cheddar cheese, if desired.