In a 3-quart saucepan cook onion and green pepper in hot butter or margarine over medium-high heat for 4 to 5 minutes or until onion and green pepper are tender but not brown, stirring often.
Stir in flour, dillweed, paprika, Worcestershire, and salt. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
Stir in undrained corn and undrained clams. Heat through, stirring occasionally. To serve, ladle chowder into soup bowls, then sprinkle with cheese; top with a few oyster crackers, if desired. Makes 4 servings.