Home made Cheesy Corn Chowder

1. 1

   In a large non stick stock pot combine the oil bell pepper and onions.

2. 2

   Cook for 3 to 5 minutes until vegetables are soft.

3. 3

   Next you add the flour to the vegetable mix and stir for a few minutes.

4. 4

   Next you add the chicken stock and the heavy cream.

5. 5

   Next you remove the kernels from the corn cob and place in mixture.

6. 6

   Once mixture has come to a slight boil reduce heat to medium low and simmer about 15 minutes with the lid on.

7. 7

   Remove from heat and add the cheese, salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.