Cooked and cubed chicken (breast works best) (up to 1)
1
c
Milk
8
oz
Cubed velveeta
Pepper
INSTRUCTIONS
Hi all you happy cooks and eaters! I just sifted through all the mail, and
was so surprised no one sent a corn chowder recipe in. This is a seriously
revised version of one I found in Southern Living Magazine early in the
summer. I have taught it to my students and they loved it, as does my
family. It is not a traditional version, but QUITE tasty.
Melt the butter in a large soup pot. Cook the onion until tender. Stir in
the tomato and flour (you will have a thick paste...it's ok). Stir in the
water, chicken cubes, and corn. Simmer for about 20 minutes. Add the
chicken and the milk. Allow the soup to heat up and add the cheese slowly,
allowing it to melt.
Posted to EAT-L Digest 19 October 96
Date: Sun, 20 Oct 1996 14:05:11 +0900
From: Randall and Maria Gibson <gibsonr@KIC.OR.JP>
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”
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