Summary

Ingredients

• 2 cans corn
• 1 small onion (s), diced
• 2 tablespoon flour
• Vegetable broth, instant
• 2 slices cheese (Chester )
• salt and pepper
• N / A parsley, chopped

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Instructions

1. Drain the corn, collect the stock and fill up to ½ l with water. Use the instant powder to make a vegetable broth.
2. Sauté the diced onion in hot fat until translucent, but do not brown. Dust with about 3 tablespoons of flour, stirring constantly, and deglaze with the vegetable stock. Add the corn and simmer for about 5-10 minutes.
3. Stir in 1-2 slices of Scheibletten cheese, season with salt and pepper to taste, sprinkle with parsley and serve.
4. Be careful, with too much Scheibletten cheese it will quickly turn into a cheese sauce. Is also delicious, but not to everyone`s taste.
5. Tip:
6. We love the pure corn vegetables, but there is also the variation with peppers:
7. Add the washed and diced red peppers to the translucent, steamed onions and sauté, dust with flour and deglaze the vegetable stock. Let simmer for about 5 minutes before adding the corn, continue as above.