Corn Chowder Soup - cooking recipe

Ingredients

1 can cream of potato soup
2 (16 oz.) cans cream-style corn
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1/4 c. finely cut green pepper (optional)
1 Tbsp. instant minced onion
1 tsp. salt
1/4 tsp. pepper
chives

Preparation

In a 3-quart casserole (microwave-safe), combine soup, corn, milks, green pepper, onion, salt and black pepper.
Cover; microwave at High for 17 to 19 minutes, stirring after 10 minutes, until hot.
Add chives and serve.
Makes 8 (1-cup) servings.