Tuesday, October 20, 2015

Rec: Microwave Cheesy Corn Soup

1/3 cup chopped red or green bell peppers
1/4 cup chopped onions
1 pkg. (8 oz.) light cream cheese, cubed
1 cup skim milk
1 teaspoon chicken bouillon granules
1 cup very hot water
1 can (8 oz.) cream-style corn
1/2 teaspoon salt
1/8 teaspoon black pepper

Place pepper and onion in microwave casserole. Cover
and cook for 1 to 2 minutes on HIGH until vegetables
soften. Add cream cheese and milk. Heat on MEDIUM
for 3 to 6 minutes, stirring once or twice, until cheese
is melted and mixture is smooth. Dissolve bouillon
granules in hot water. Stir into cream cheese mixture.
Add remaining ingredients and continue to heat on
MEDIUM, stirring occasionally, for 5 to 10 minutes or
until soup is very hot. Goes very well with garlic bread.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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