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CORN AND BACON CHOWDER WITH QUICKMELT CHEESE

Ingredients:

1 (250 grams) pack PUREFOODS CLASSIC HONEYCURED BACON, chopped
1 pc small red bell pepper, diced
1 pc small green bell pepper, diced
1 pc small onion, diced
2 stalks celery, diced
2 (425 grams) cans whole corn kernels, drained (reserve corn juice)
1 tbsp iodized fine salt
1 pc chicken bouillon cube
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
5 tbsp MAGNOLIA ALL PURPOSE FLOUR
2 cups corn juice mixed with water
2 cups MAGNOLIA FRESH MILK
4 cups chicken stock
350 grams potatoes, diced
1/4 kg carrots, diced
1/2 (160 grams) pack MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

  1. In a large saucepan, cook bacon in its own fat until golden brown. Set aside.
  2. In the same pan, sauté red and green bell peppers, onion and celery. Cook for 5 minutes. Add corn kernels and simmer for 3 minutes. Season with salt and add chicken cube. Add butter and flour.
  3. Gradually add all liquid ingredients and simmer for another 5 minutes.
  4. Add potatoes and carrots. Continue simmering until tender, stirring mixture occasionally to prevent from scorching at the bottom.
  5. Serve hot with grated cheese on top.
Makes 4-6 servings. 
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