Microwave Recipes Cook Book

Ingredients:

1 can (10 3/4 -oz.) cream of potato soup
2 cans (1-lb. 1.oz. each) cream-style corn
1 can (13-oz.) evaporated milk
1 1/2 cups milk
1 1/2 cup finely chopped green pepper (optional)
1 tablespoon instant minced onion
1 teaspoon salt
1/4 teaspoon pepper
Fresh frozen or freeze dried chives

Preparation Method:

In 3-qt casserole combine soup, corn, milks, green pepper, onion, salt and pepper. Cover. Microwave at High 17 to 19 Minutes, stirring after 1 minutes, until hot. Add chives and serve. Makes 8 one-cup servings.

This entry was posted on Wednesday, January 23rd, 2008 at 4:51 am and is filed under Soup Recipes, Appetizers, Snacks and Beverages. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.