Serves 8-10 pax

Ingredients:

• Russet Potatoes, 3
• Luncheon Meat, 500 grams
• Frozen Corn, 500 grams (thawed)
• Yellow Onion, 1 (chopped)
• Celery Ribs, 4 (chopped)
• Minced Garlic, 4 teaspoons
• Chicken Stock, 800ml
• Pepper, to taste
• Corn Starch, 2 tablespoons
• Milk, 500ml
• Shredded Cheddar Cheese, 250 grams
• Sour cream, 200ml
• Minced Parsley, 3 tablespoons

Equipment:

• Shaped Cutters

Instructions:

1. Peel and dice the potatoes into cubes. Set aside for later use.
2. Using a shaped cutter, shape the luncheon meat into bite sized. Set aside for later use. (Kids can be involved)
3. In a 3.0L Thermos® Shuttle Chef® inner pot, add in potatoes, frozen corn, luncheon meat, yellow onion, celery ribs, minced garlic, chicken stock, pepper, and bring to a boil. Let it simmer for 5 minutes on low to medium heat.
4. After 5 minutes, transfer to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 6 hours.
5. In a small bowl, mix corn starch and milk until smooth (corn starch mixture). Set aside for later use.
6. After 6 hours, add in corn starch mixture, and stir until thickened.
7. Add shredded cheddar cheese, sour cream, minced parsley, and mix well until cheese is melted.
8. Before serving, garnish with minced parsley.  

Notes:

• This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.