1 (10 3/4 oz.) can condensed cream of potato soup
1 (8 3/4 oz.) can no-salt-added whole kernel corn
1 1/4 c. milk
1/2 c. shredded cheddar cheese

In a 2-quart saucepan, stir potato soup, corn with liquid and milk. Over medium heat, heat just to boiling. Spoon soup into bowls and sprinkle with cheese. Makes 4 servings. Each serving: 185 calories.