Categories: Soup

Ingredients

• 10 oz. package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup water
• 1 tsp instant chicken bouillon granules
• 1/4 tsp black pepper
• 2 1/2 cups milk
• 3 tbsp. flour
• 1 cup shredded smoked process cheddar
• 1 tbsp. chopped pimiento, drained
• Fresh chives
• Chopped pimiento

Directions

1. In a large saucepan, combine corn, onion, the water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 4 minutes or until corn is tender.

2. Stir together 1/2 cup of the milk and the flour; add to corn mixture along with the remaining milk. Cook and stir until slightly thickened and bubbly. Add cheese and the 1 tbsp. pimiento; heat and stir until cheese is melted.

3. Garnish with chives and additional pimiento.

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