1 box (10 ounces) frozen cream-style corn in a pouch.
1 can (18.5 ounce) ready-to-serve potato with ham cheese chowder.
3 tablespoons shredded cheddar cheese
1 teaspoon chopped fresh parsley, if desired.
Cook corn as directed on package. Meanwhile, in a 1 1/2 quart saucepan,
cook soup over medium heat 4 to 5 minutes or until thoroughly heated,
stirring occasionally. Remove cooked corn from pouch; add to soup. Cook 1
to 2 minutes or until mixture is thoroughly heated. Sprinkle individual
servings with cheese and parsley.
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