Instructions: 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.

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