Corn Chowder Soup
From the Jasper Church of Christ cookbook.- Ingredients:
- 1 can cream of potato soup
- 2 (1 lb.) cans creamed corn
- 1 1/2 tsp. salt
- 13 oz. evaporated milk
- 1 1/2 c. milk
- 1/4 c. green pepper, finely chopped
- 1 tbsp. onion, minced
- 1 tsp. salt
- 1/4 tsp. pepper
- cooked carrots, diced (optional)
- chives
In a 3 quart casserole, combine all ingredients. Cover and microwave on high for 17-19 minutes, stirring after 10 minutes, until hot. Add chives and serve.