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| QUICK SANTA FE CORN AND SAUSAGE STEW | ||
| Yields 4 | ||
| 1 tbsp. butter or margarine 1/3 cup chopped onion 1/4 cup finely chopped red bell pepper 1-1/2 cups milk 1 can cream of chicken soup 1 cup frozen corn, thawed 8 oz. bulk sausage, cooked and drained 1 (4 oz.) can Ortega Diced Green Chilies 1/2 cup shredded Swiss cheese 1/8 tsp. cayenne pepper |
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| Melt butter in large saucepan. Add onion and bell pepper, cook for 5 minutes. Stir in milk, soup, corn, sausage, chilies, cheese and cayenne pepper. Bring to a boil. Reduce heat to low; cook for 5 minutes, stirring occasionally, until thoroughly heated. | ||