1/4 c chopped green bell pepper
1/4 c chopped onion
1 clove garlic, minced
2 small zucchini (grate to make soup extra kid friendly*)
2 T butter or margarine
2 cans (10 oz. each) Cream of Potato soup, condensed
1 can (15 oz) cream-style corn
2 c milk
1 pkg (3 oz) cream cheese
1/4 t pepper
In a large pan, saute bell pepper, onion, garlic and zucchini in butter until tender. Stir in remaining ingredients and bring to a light boil, stirring frequently. Reduce heat and simmer, uncovered, 6-8 minutes or until cream cheese is melted. 6-8 servings. Can easily be doubled.
*leave the skin on when grating zucchini. This was tested on several children and they never even noticed it was in there!
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