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Pepper Corn Soup

Pepper Corn Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  Blenders

  • 1/2 cup shredded Monterey Jack cheese with peppers
  • 1 cup milk
  • 1 can (14 oz.) cream style corn
  • 1 can (4.5 oz.) peeled, chopped green chilies

Directions

  1. Place milk and cheese in blender jar. Blend for about 5 seconds.
  2. Pour into saucepan. Add corn and chilies and heat over medium until warmed through and cheese is melted.

Serves: 2 (2 cup servings)

 

RECIPE TAGS

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