Monterey jack and corn chowder

Yield: 3 servings

Measure Ingredient
2 tablespoons Margarine
1 cup Onion, finely chopped
½ cup Pepper, green, finely chop
2⅓ cup Milk, skim
17 ounces Corn, cream style
1¼ cup Cheese, Monterey Jack, shred
1 tablespoon Cornstarch
½ teaspoon Salt
⅛ teaspoon Pepper, ground black
⅛ teaspoon Nutmeg, ground

In a 2-quart micro-safe casserole dish, place butter, onion and green pepper. Cover with vented plastic wrap. Micro-cook on high until tender, about 6 minutes. Stir in milk and creamed corn; micro-cook uncovered on high until hot, about 10 minutes. Toss Monterey Jack cheese with cornstarch. Stir into soup with salt, black pepper and nutmeg; micro-cook uncovered on high until thickened, about 1 minute.

Randy Rigg Submitted By RANDY RIGG On 05-03-95

Similar recipes