Corn Chowder Soup - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of potato soup
2 (1 lb. 1 oz.) cans cream-style corn
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1/4 c. finely chopped green peppers
1 Tbsp. instant minced onion
1 tsp. salt
1/4 tsp. pepper
fresh, frozen or freeze dried chives

Preparation

In 3-quart casserole, combine soup, corn, milk, green peppers, onion, salt and pepper.
Cover.
Microwave at High 17 to 19 minutes, stirring after 10 minutes.
Add chives and serve.
Makes 8 (1 cup) servings.