Recipe: Tomato and Corn Chowder (Kraft Parmesan Cheese, 1981)

TOMATO AND CORN CHOWDER

1 lb. ground beef
1/2 cup onion slices
1/2 cup chopped green bell pepper
2 tablespoons margarine
2 tablespoons flour
1 1/2 cups tomato juice
1 (16 oz.) can tomatoes
1 (12 oz.) can whole kernel corn, drained
1/4 cup (1 oz.) KRAFT Grated Romano Cheese

In Dutch oven, brown meat; drain.

Add onion and green pepper; cook until tender. Remove from pan.

Melt margarine in pan; blend in flour. Gradually add tomato juice. Stir in meat mixture and remaining ingredients: heat 10 to 15 minutes or until hot. Sprinkle with additional cheese, if desired.

MICROWAVE INSTRUCTIONS:
Crumble meat in 3-quart casserole or bowl. Add onion and green pepper; microwave on High 5 to 6 minutes or until meat loses pink color when stirred. Drain; remove from casserole. Microwave margarine in 3-quart casserole 45 seconds or until melted blend in flour. Gradually add tomato juice, Stir in remaining ingredients: microwave 8 to 10 minutes or until hot, stirring after 4 minutes,

Makes 6 servings (1 cup each)
Source: Recipe pamphlet: 100% Greater Ground Beef with Kraft Parmesan Cheese, Kraft Inc., 1981