Yield: 6 Servings
|½ cup||Chopped green pepper|
|¼ cup||Chopped onion|
|2 tablespoons||Parkay margarine|
|1 pack||(8-oz) Philadelphia Brand cream cheese; cubed|
|1 pounds||Velveeta Mexican pasteurized process cheese spread with Jalepeno pepper; cubed|
|1 can||(17-oz) cream style corn|
In 2-quart saucepan, saute peppers and onions in margarine. Add cream cheese; stir over low heat until melted. Stir in Velveeta Mexican cheese spread, corn and milk. Heat until cheese spread is melted and soup is hot, stirring occasionally. Top with corn chips. Six 1-cup servings.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .