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Smoky Cheese Chowder




Source of Recipe


Internet


List of Ingredients




10oz pkg. .frozen whole kernel corn.
1/2 cup choped onion
1/2 cup water
1 teaspoon instant chicken bouillon
1/4 teaspoon pepper
2 1/2 cups milk
3 tablespoons all purpose flour
1 cup shredded smoked cheddar cheese
1 tablespoon diced pimiento, drained


Recipe



In a saucepan,combine corn,onion,water,bouillon,and pepper.Bring to boiling;reduce heat. Cover and simmer about 4min. or till corn is tender.Do not drain. Stir together milk and flour,stir into corn mixture. Cook and stir till thickened and bubbly-30 min.Cook and stir for 1 min. more. Add cheese and pimiento,heat and stir till melted.
To serve , spoon into 4 soup bowls. If desired,garnish each serving with baby corn,chives,and red pepper. Makes 4 side dish servings. Make Ahead Directions:Prepare chowder as directed,except do not add cheese and pimiento;cool. Transfer to a covered container. Chill for up to 2 days.To reheat: In a saucepan haet and stir over low heattill heated through. Add cheese and pimiento. Serve as above.