2 tbsp. butter
1 c. finely chopped onion
1/2 c. finely chopped green pepper
2 1/3 c. skim milk
1 can (17 oz.) cream style corn
1 1/4 c. shredded Monterey Jack cheese
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground nutmeg

In a 2 quart micro-safe casserole place butter, onion and green pepper. Cover with vented plastic wrap. Microcook on high until tender, about 6 minutes. Stir in milk and creamed corn; microcook uncovered on high until hot, about 10 minutes. Toss cheese with cornstarch. Stir into soup with salt, black pepper and nutmeg; microcook uncovered on high until thickened, about 1 minute. Yield 5 portions (5 1/2 cups).