| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Soup | 6 | Servings | |
INGREDIENTS
| 2 | c | Salted water |
| 2 | lg | Potatoes; peeled & cut in 1" cubes |
| 4 | Carrots; diced | |
| 1/2 | c | Celery; diced |
| 1 | sm | Onion; chopped |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 2 | c | Milk |
| 3/4 | c | Sharp cheddar cheese; shredded |
| 1 | cn | Cream corn; (8 oz) |
| 1 1/2 | c | Diced cooked chicken |
| Salt; to taste | ||
| White pepper; to taste | ||
| Tabasco sauce; to taste | ||
| Croutons; chives or parsley |
INSTRUCTIONS
From: Betsy Burtis <[email protected]> Date: Sun, 14 Jul 1996 07:35:28 -0400 Recipe By: Eat-L Put water in saucepan and add potatoes, carrots, celery and onion; bring to a boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small kettle and blend in flour without browning; gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until it melts; add vegetables with their liquid, corn and chicken; heat through and season to taste. Ladle into warm bowls, topping with croutons and chives. EAT-L Digest 13 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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