Mexican Style Corn Chowder

Yields:	4-6 servings
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Saute peppers and onions in margarine in 2 quart saucepan.

Stir in whole kernel corn with its liquid and the drained shrimp.

Bring to a simmer.

Do not boil!!

Reduce heat and add cheese snack.

Mix and heat slowly until cheese is melted.

Garnish with parsley or cilantro.

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This recipe was extremely easy and turned out great. My husband gave it 8.5/10. Russet potatoes turned out better than red (I tried both).