Open in Cookpad AppCooking Instructions
- 1
In a large non stick stock pot combine the oil bell pepper and onions. Cook for 3 to 5 minutes until vegetables are soft. Next you add the flour to the vegetable mix and stir for a few minutes.
- 2
Next you add the chicken stock and the heavy cream.
- 3
Next you remove the kernels from the corn cob and place in mixture. Once mixture has come to a slight boil reduce heat to medium low and simmer about 15 minutes with the lid on.
- 4
Remove from heat and add the cheese, salt and pepper to taste.
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