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1 (10 3/4 oz.) can cream of
potato soup
2 cans cream style corn
1 (13 oz.) can evaporated milk
1 1/2 c. milk
1/4 c. finely chopped green
1 Tbsp. minced onion
1 tsp. salt
1/4 tsp. pepper
fresh, frozen or freeze dried

In 3 quart casserole combine soup, corn, milks, green
pepper, onion, salt and pepper. Cover. Microwave at High for
17 to 19 minutes stirring after 10 minutes, until hot. Add
chives and serve.

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