This creamy vegetarian soup is made with canned corn and canned soup so it's quick to mix together for dinner.




  • In a large saucepan, melt butter over medium heat. Add onion, green pepper and celery; cook until vegetables are tender. Stir in milk, corn, broth, soup, cheese product, shredded cheese, oregano and black pepper.

  • Cook, uncovered, over medium heat about 15 minutes, or until mixture is almost simmering (do not boil), stirring occasionally. Makes 6 to 8 main-dish servings.

Nutrition Facts

393 calories; 25 g total fat; 74 mg cholesterol; 1581 mg sodium. 28 g carbohydrates; 16 g protein;