CORN AND BACON CHOWDER WITH QUICKMELT CHEESE

Ingredients:

1 (250 g)	pack	PUREFOODS CLASSIC HONEYCURED BACON, chopped
1	pc	small red bell pepper, diced
1	pc	small green bell pepper, diced
1	pc	onion, diced
2	stalks	celery, diced
2 (425 g each)	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
1/3	cup	MAGNOLIA ALL PURPOSE FLOUR
2	cups	corn juice mixed with water
2	cups	MAGNOLIA FRESH MILK
4	cups	water
1 (150 g)	pc	potato, peeled and diced
1 (150 g)	pc	carrot, peeled and diced
1/2	cup	grated MAGNOLIA QUICKMELT CHEESE

Procedure:

In a large saucepan, cook bacon in its own fat until golden brown. Set aside.
In the same pan, saute 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.
Gradually add all liquid ingredients and simmer for another 5 minutes.
Add potato and carrot. Continue simmering until tender, stirring mixture occasionally to prevent from scorching at the bottom.
Serve hot with grated cheese on top.

Makes 4-5 servings.

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