This creamy corn chowder is served in individual bread bowls. Chicken and Monterey Jack cheese are added to make this a meal in its own. Can be made vegetarian
Thaw completely in refrigerator. Place contents of pepper bag into large pot over medium heat. Sauté until the onion is tender, about 5 minutes. Slowly add the soup mixture into pot. Increase the heat to medium-high and bring to a boil. Reduce heat to low and simmer for 30 minutes. Stir in the cheese and serve in bread bowls, provided.
Preheat oven to 400 degrees. Place frozen rolls directly on oven racks and bake 10 – 12 minutes, until lightly browned and crusty.