| Cook Time: 35 min | Prep Time: 10 min | | Yield: 4 servings | |
Ingredients:
1 (10 oz.) package frozen whole kernel corn
1/2 Cup chopped onion
1/2 Cup water
1 teaspoon instant chicken bouillon granules
1/4 teaspoon pepper
2 1/2 Cups milk
3 Tablespoons all purpose flour
1 Cup shredded smoked cheddar cheese (4 oz.)
1 Tablespoon diced pimiento, drained
Instructions:
In a saucepan combine corn, onion, water bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 4 minutes or till corn is tender. Do not drain. Stir together milk and flour, then stir into corn mixture. Cook and stir till thickened and bubbly - 30 minutes. Cook and stir for 1 minute more. Add cheese and pimiento, heating and stirring until cheese is melted.
To serve, spoon into 4 soup bowls. If desired, garnish with baby corn, chives and red pepper. Makes 4 side dish servings
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