Iowa Corn Chowder - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. chopped celery
2 Tbsp. chopped onion
2 Tbsp. chopped green pepper
1/2 c. milk
1/2 c. light cream
1/2 tsp. ground sage
1 (10 3/4 oz.) can condensed cream of potato soup
1 can (about 8 oz.) cream-style corn
shredded Swiss cheese

Preparation

In a 2-quart saucepan, over medium heat, heat butter.
Cook celery, onion and green pepper with sage until tender.
Stir in soup.
In a covered blender container or food processor at medium speed, blend soup mixture until smooth.
Return mixture to saucepan.
Add corn.
Gradually stir in milk and cream.
Heat thoroughly, stirring occasionally.
Garnish with cheese.
Makes 3 1/3 cups.