- 1 tablespoon butter
- 1/3 onion, chopped
- 1 (10 3/4 oz.) can condensed cream of potato soup
- 1 (12 oz.) can Mexicorn, drained
- 2 s milk
- 2 s (8 ozs.) shredded Cheddar cheese
- parsley sprigs, if desired
Melt butter in 2 quart saucepan. saute onion until tender, about 5 minutes. Add soup, corn and milk; stir until blended. Heat to serving temperature, stirring
occasionally. Remove from heat; stir in cheese until melted. If necessary, return to low heat to finish melting cheese. (Do
not boil.) Serve garnished with sprig of parsley.
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