Recipe - Mayan Maize Soup

One half cup Chopped green pepper
One fourth cup Chopped onion
2 tablespoon Parkay margarine
1 pack (8oz) Philadelphia Brand
cream cheese; cubed
1 pound Velveeta Mexican pasteurized
process cheese spread with
Jalepeno pepper; cubed
1 cn (17oz) cream style corn
1 One half cup Milk
Corn chips

In 2quart saucepan, saute peppers and onions in margarine. Add cream
cheese; stir over low heat until melted. Stir in Velveeta Mexican cheese
spread, corn and milk. Heat until cheese spread is melted and soup is hot,
stirring occasionally. Top with corn chips. Six 1cup servings.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.