Categories: Stew, chowder

Ingredients

• 1 med. onion, chopped
• 1/2 cup chopped green pepper
• 1 Tbsp. canola oil
• 3 cups frozen corn
• 1 (14 oz.) can chicken broth
• 1 cup cubes, peeled potato
• 2 Tbsp. a;;-purpose flour
• 1/2 tsp. coarse salt
• 1/4 tsp. black pepper
• 1 1/2 cups milk
• 1 cup shredded white cheddar cheese
• 2 slices cooked bacon, crumbled
• 2 Tbsp. chopped parsley for garnish

Directions

1. In a large saucepan, cook onion and pepper in hot canola oil until onion is softened.
2. Stir in corn, broth and potato. Bring to boil; reduce heat to low. Simmer, covered, 10 to 15 minutes or until vegetables are tender; stir occasionally.
3. In a small bowl, combine flour, salt and pepper. Stir milk into flour mixture; add to corn mixture in pan. Cook and stir until slightly thickened and bubbly. Cook and stir 1 more minute.
4. Stir in cheese; heat until melted and smooth. Top each serving with bacon and parsley.

Email to a friend | Print this recipe | Back