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
- In a large saucepan, cook onion and pepper in hot canola oil until onion is softened.
- 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.
- 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.
- Stir in cheese; heat until melted and smooth. Top each serving with bacon and parsley.