Fast Corn Chowder

Course : Chowders
Serves: 4
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17 ounces cream-style corn
12 ounces whole kernel corn with sweet peppers -- undrained
1 1/2 cups evaporated skim milk
1 teaspoon dried minced onion
1 dash pepper
1 tablespoons margarine

Preparation / Directions:

In a medium saucepan, combine both cans of corn, evaporated milk, onion, and pepper. Bring to a boil, stirring constantly. Add margarine. Serve.


Nutritional Information:

450 calories

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