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Heat the butter in a medium sized saucepan, add onion and garlic and fry over low heat until soft. Add flour and stir to mix.
In a separate pot, heat milk and dissolve chicken stock cube. Add the milk, a little at a time, to the flour and onion mixture while stirring continuously.
Add the cheese, sweetcorn, paprika and lemon juice.
Stir over low heat until the cheese has melted. Season to taste.
To finish:
Sprinkle chopped parsley. Serve with extra cheese and crispy bacon pieces.
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