In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.
In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through.
To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.
A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup.