- Cooking Oil, 1 tablespoon
- Block Cheddar Cheese, 250 grams (cubed)
- Block Mozzarella Cheese, 200 grams (cubed)
- Cream-style corn, 380 grams
- Canned diced tomato, 200 grams (drained)
- Green chilli, 3 tablespoons
- Chilli powder, 1 teaspoon
- Chicken broth, 50ml
- Baguette, to serve
- In a 1.5L Thermos® Shuttle Chef® inner pot, coat all surfaces evenly with cooking oil.
- Add in all ingredients (except baguette) and bring contents to a boil. Note: Please stir continuously throughout boiling process.
- Once boiling, transfer to the Shuttle Chef® outer pot and let it sit aside to continue cooking for 2 hours.
- After 2 hours, mix well and serve with baguette.
- This recipe is based on using the Thermos® Shuttle Chef® RPF-20. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.
Photos and recipe courtesy of Thermos Singapore team.