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
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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.
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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.
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Garnish with chives and additional pimiento.