| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
St. Louis |
St. louis p, Post1 |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Chopped celery |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Cubed potatoes |
| 15 1/2 |
c |
Chicken broth |
| 1 |
cn |
Whole kernel corn – (17 oz); drained |
| 1/4 |
c |
Butter -; (1/2 stick) |
| 1/4 |
c |
All-purpose flour |
| 2 |
c |
Milk |
| 1 |
tb |
Mustard |
| 1/4 |
ts |
Ground pepper |
| 1/4 |
ts |
Paprika |
| 2 |
tb |
Diced pimiento |
| 8 |
oz |
Chredded Cheddar cheese -; (2 cups) |
INSTRUCTIONS
Combine onion, garlic, celery, carrots, potatoes and broth in large
pot. Bring to a boil. Reduce heat; simmer for 15 minutes. Add corn.
Combine butter and flour in another saucepan; cook until golden
brown. Slowly stir in milk, stirring until well-blended. Add mustard,
pepper, paprika, pimiento and cheese. Cook until cheese melts. Add 2
cups of vegetable mixture to milk mixture; blend. Gradually add milk
mixture to remaining vegetable mixture in large pot; blend and serve.
Yield: 8 servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from "Saint
Louis Days, Saint Louis Nights," a fine cookbook from the Junior
League
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