2 tb Margarine
1 1/4 c  Cheese, Monterey Jack --
Shred
1 c  Onion -- finely chopped
1 tb Cornstarch
1/2 c  Pepper, green -- finely
Chop
1/2 ts Salt
2 1/3 c  Milk -- skim
1/8 ts Pepper -- ground black
17 oz Corn -- cream style
1/8 ts Nutmeg -- ground

In a 2-quart micro-safe casserole dish, place butter, onion and green
pepper. Cover with vented plastic wrap. Micro-cook on high until tender,
about 6 minutes. Stir in milk and creamed corn; micro-cook uncovered on
high until hot, about 10 minutes. Toss Monterey Jack cheese with
cornstarch. Stir into soup with salt, black pepper and nutmeg; micro-cook
uncovered on high until thickened, about 1 minute.