Ingredients

The following ingredients have 4 Servings
  • 2 cups frozen corn
  • ¾ cup frozen shredded hash brown potatoes
  • ½ cup water
  • 1 teaspoon instant vegetable bouillon granules
  • ¼ teaspoon freshly ground pepper
  • ¼ cup chopped jarred red pepper
  • ¾ cup canned baby corn (sliced in ½–inch pieces)
  • ¼ teaspoon onion powder
  • 2 ½ cups milk
  • 3 tablespoons all-purpose flour
  • 1 cup shredded smoked process gouda cheese
  • 1 tablespoon fresh chives (chopped, plus more for garnish)

Instruction

  • In a medium saucepan, combine corn, potatoes, water, bouillon, and pepper, heat over high heat, covered, and bring to a boil. Reduce heat to medium-low, and simmer about 4 minutes, or until the corn is tender. Do not drain. Add red pepper, baby corn, and onion powder and heat through, about 2 minutes.
  • In a small bowl or Pyrex measuring cup, stir together milk and flour; stir milk mixture into corn mixture. Cook, stirring, about 3-5 minutes, until thickened. Slowly stir in shredded cheese and chives. Remove from heat, taste for seasonings, and serve, garnished with additional chives.