3 tbsp. butter
1/4 c. finely chopped celery and green pepper
3 tbsp. flour
1 tsp. dried chives or onion flakes
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 (17 oz.) can cream style corn

In a 2-quart microwave casserole dish, heat butter, celery and green peppers on high setting for 1 1/2 to 2 minutes. Stir in flour, chives or onion flakes, salt and pepper. Gradually add milk, stirring until smooth. Stir in corn. Heat on high setting for 7 1/2 to 9 minutes or until soup is slightly thickened, stirring twice. Let stand, covered, for 3 minutes before serving. Serves 4.