Corn & Cheese Chowder [1]

2oz. Butter

1 Onion, diced

3 bell peppers, diced

4.5oz. frozen corn

1.2oz. flour

24fl oz. chicken stock

16fl oz. Half-and-half

9oz. sharp cheddar cheese

1 spring onion, sliced

1

In a large pot, sauté the onions in melted butter over medium-high heat and add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute, then sprinkle flour evenly over the top and stir to combine
2

Pour in the stock and stir well, allow this to thicken for a few minutes, then reduce the heat. Stir in half-and-half, then cover and allow to simmer for 15 minutes.
3

Stir in cheese and spring onions, when cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Serve immediately.

Cooks Note