Corn Chowder III
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Yield: Serves 6-8
Carrots and pimiento add pizzazz.Ingredients:
2 large carrots, peeled and grated1 cup chicken stock
1 quart milk
2 cups (16-ounce can) cream-style corn, or 1-1/2 cups fresh corn and 1/2 cup heavy cream
3 canned pimientos finely chopped
2 tablespoons butter
2 tablespoons minced onion
2 tablespoons flour
Salt and pepper to taste
Instructions:
Combine carrots and stock in large saucepan and simmer, uncovered, 5 minutes. Add 3 cups milk, corn, and pimientos and heat. Melt butter in soup kettle. SautBrowse Similar Recipes
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