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Corn Chowder Soup

From the Jasper Church of Christ cookbook.

Ingredients:

• 1 can cream of potato soup
• 2 (1 lb.) cans creamed corn
• 1 1/2 tsp. salt
• 13 oz. evaporated milk
• 1 1/2 c. milk
• 1/4 c. green pepper, finely chopped
• 1 tbsp. onion, minced
• 1 tsp. salt
• 1/4 tsp. pepper
• cooked carrots, diced (optional)
• chives

In a 3 quart casserole, combine all ingredients. Cover and microwave on high for 17-19 minutes, stirring after 10 minutes, until hot. Add chives and serve.

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