Melt the margarine in large saucepan over medium heat. Add onion, cook and stir for 5 minutes. Sprinkle onion with flour, cook & stir 1 minute. Add chicken broth, bring to a boil, stirring frequently. Add cream style corn, corn kernels, bell pepper and pepper sauce, bring to a simmer. Cover, simmer for 15 minutes. Remove from heat, gradually stir in cheese until melted. Ladle into soup bowls, sprinkle with black pepper, if desired.
Makes 6 servings.
Double corn , Cheddar & Rice Chowder: Add 1 cup of cooked white or brown rice with corn.