Ingredients
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 celery ribs, diced
- 2 tablespoons margarine
- 8 cups chicken stock
- 1 bay leaf
- 1 teaspoon diced jalapeno pepper
- 1 teaspoon dried parsley
- 15 ounces whole kernel corn (3 cups, frozen)
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
How to Make
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Step 1: In large pot, sauté onion, celery and red pepper in margarine for 3 minutes.
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Step 2: Add chicken stock, bay leaf, jalapeno pepper and parsley. Bring to boil,
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Step 3: Reduce heat and simmer 20 minutes then stir in cheese until smooth.
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Step 4: Add milk, salt and pepper. Heat but do not boil.
We hope you enjoy this recipe!
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