GREEK-STYLE CLAM CHOWDER

1 tablespoon oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cans (18.5-oz. each) Progresso New England Clam Chowder
1 (14-oz.) can artichoke hearts, drained, quartered
1 (4.5-oz.) jar Green Giant Sliced Mushrooms, drained
1/2 cup water
1/4 teaspoon seasoned salt
1/8 teaspoon cracked black pepper (for serving)

Heat oil in large saucepan over medium heat until hot. Add bell pepper and onion; cook 1 to 2 minutes or until tender.

Add all remaining ingredients except black pepper; stir gently to blend. Cook over medium heat until thoroughly heated, stirring occasionally.

To serve, ladle chowder into bowls; sprinkle with black pepper.

Makes 4 servings (1 1/2 cups each)
From: Recipelink.com
Source: Recipe booklet: Soups and Chilies, Pillsbury Classic Cookbooks #204, February 1998