Monterey jack and corn chowder
3 servings
Ingredients
| Quantity | 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 |
Directions
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