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Monterey jack and corn chowder
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| Artist: |
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| Categories: |
Cereals, Cheese, Corn, Entrees, Soups & Stews, Vegetables |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Margarine | | 1
| cup | Onion, finely chopped | | 1/2
| cup | Pepper, green, finely chop | | 2 1/3
| cup | Milk, skim | | 17
| oz | Corn, cream style | | 1 1/4
| cup | Cheese, Monterey Jack, shred | | 1
| tbsp | Cornstarch | | 1/2
| tsp | Salt | | 1/8
| tsp | Pepper, ground black | | 1/8
| tsp | Nutmeg, ground |
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Procedures:
| 1 | In a 2-quart micro-safe casserole dish, place butter, onion and green pepper. | | 2 | Cover with vented plastic wrap. | | 3 | Micro-cook on high until tender, about 6 minutes. | | 4 | Stir in milk and creamed corn; micro-cook uncovered on high until hot, about 10 minutes. | | 5 | Toss monterey jack cheese with cornstarch. | | 6 | Stir into soup with salt, black pepper and nutmeg; micro-cook uncovered on high until thickened, about 1 minute. |
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