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Pepper Corn Soup


  • 4 oz. Monterey Jack cheese with peppers, cut in 1-inch chunks
  • 1 cup milk
  • 1 can (14 oz.) cream style corn
  • 1 can (4.5 oz.) peeled, chopped green chilies


  1. Place milk and chunks of cheese in blender jar. Auto-Pulse until coarsely chopped, about 5 seconds.
  2. Pour into saucepan. Add corn and chilies and heat over medium until warmed through and cheese is melted.

Course: Soups/Stews

Yield: 4 Cups


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