1 box (10 ounces) frozen cream-style corn in a pouch.
1 can (18.5 ounce) ready-to-serve potato with ham cheese chowder.
3 tablespoons shredded cheddar cheese
1 teaspoon chopped fresh parsley, if desired.

Cook corn as directed on package. Meanwhile, in a 1 1/2 quart saucepan,
cook soup over medium heat 4 to 5 minutes or until thoroughly heated,
stirring occasionally. Remove cooked corn from pouch; add to soup. Cook 1
to 2 minutes or until mixture is thoroughly heated. Sprinkle individual
servings with cheese and parsley.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/