| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Chowders |
7 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 1/2 |
c |
Onion; chopped |
| 3 |
tb |
Flour |
| 14 1/2 |
oz |
Canned chicken broth |
| 2 |
c |
Potoatoes; cubed |
| 2 |
c |
Half and half |
| 15 |
oz |
Cream style corn |
| 7 |
oz |
Canned corn |
| 16 |
oz |
Canned oysters; drained |
| 2 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
1. Melt margarine in a Dutch oven over medium heat. Stir in onion; cook 5-6
minutes or until softened.
2. Add flour and cook 1 minutes stirring constantly.
3. Stir in chicken broth, potatoes, cover and cook 10-15 minutes or until
potatoes are just tender.
4. Stir in half and half, creamed corn, canned corn and mix well.
5. Cook or 5-8 minutes until mixture is hot, stirring occasionally.
6. Add oysters and parsley, cook another 5-6 minutes or until just heated.
Recipe by: Pillsbury Soup Chili & Bread Recipes
Posted to recipelu-digest Volume 01 Number 328 by RecipeLu
<recipelu@geocities.com> on Nov 29, 1997
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