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Chicken Corn Chowder

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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

8 3/4 qt WATER
19 7/8 lb CORN WHOLE CN #10
1 1/2 lb SOUP GRAVY BASE CHICKEN
1 1/2 ts PEPPER BLACK 1 LB CN

INSTRUCTIONS

1.  COMBINE CREAM OF CHICKEN AND WATER; MIX WELL.  ADD CORN AND PEPPER.
2.  HEAT SLOWLY TO SERVING TEMPERATUURE.  DO NOT BOIL.
Recipe Number: P01101
SERVING SIZE: 1 CUP (9 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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