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