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Cheesy corn soup

Ingredients:
1/3 cup chopped green bell peppers
1/4 cup chopped onions
1 pkg. (8 oz.) light cream cheese, cubed
1 cup skim milk
1 teaspoon chicken bouillon granules
1 cup very hot water
1 can (8 oz.) cream-style corn
1/2 teaspoon salt
1/8 teaspoon black pepper

Directions:
Place pepper and onion in microwave casserole. Cover and cook for 1-2 minutes on High power (100%) until vegetables soften. Add cream cheese and milk. Heat on Medium-high power (70%) for 3-6 minutes, stirring once or twice, until cheese is melted and mixture is smooth. Dissolve bouillon granules in hot water. Stir into cream cheese mixture. Add remaining ingredients and continue to heat on Medium-high power (70%), stirring occasionally, for 5-10 minutes or until soup is very hot.
 
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