| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 10 |
oz |
Fresh white mushrooms; sliced, (about 3 cups) |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 2 |
cn |
(13 3/4 ounces each) chicken broth |
| 1 |
pk |
(10 ounces) frozen corn kernals |
| 1 |
cn |
(15 ounces) creamed corn |
| 1 |
c |
Diced ham |
| 1/2 |
c |
Milk |
| 3 |
tb |
Flour; (I used Wondra flour) |
INSTRUCTIONS
In a large saucepan, heat oil until hot. Add mushrooms, onion and celery.
Cook and stir until vegetables are tender, about 8 minutes. Stir in chicken
broth, corn kernels, creamed corn and ham. Bring to a boil, reduce heat and
simmer covered to blend flavors, about 15 minutes. In a small bowl, whisk
together milk and flour until smooth, stir into saucepan. Return to a boil,
cook and stir until chowder thickens slightly. Season with hot pepper sauce
if desired. Serve immediately.
Posted to EAT-L Digest by Sue Albro <SALBRO@OCMVM.CNYRIC.ORG> on Feb 12,
1998
A Message from our Provider:
“God: He holds the future…”