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“This looks awesome! Haven't tried it yet, but am storing it here for safe keeping.”
READY IN:
20mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chiles in a blender with 1 can of milk and chicken stock powder.
  2. Season to taste with white pepper.
  3. Melt butter in a casserole over low heat; add cornstarch and cook, stirring constantly.
  4. Add the remaining can of milk, squash and corn.
  5. Bring to a boil and simmer, stirring constantly, about 4 minutes or until corn and squash are tender.
  6. Sprinkle with grated cheese.

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