| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Potatoes, Soups & ste | 4 | Servings | |
INGREDIENTS
| 1 | cn | Nonfat chicken broth, 14 oz |
| 1 | pk | Frozen Corn, 10 oz |
| 1 | c | Hashed Brown Potatoes, Frozen |
| 1/4 | c | Shredded Carrots |
| 1/4 | c | Chopped Onions |
| 1 | ts | Worcestershire sauce |
| 1/4 | ts | Dried Marjoram |
| 1/8 | ts | Black Pepper |
| 1 | cn | Evaporated Skim Milk, 12 oz |
| 2 | tb | Flour |
| 1/3 | c | Chopped Ham, Cooked |
INSTRUCTIONS
In a covered saucepan over medium-high heat, bring broth, corn, potatoes, carrots, onions, Worcestershire sauce, Marjoram and pepper to a boil, stirring occasionally. Reduce heat to medium. Cook until potatoes and onions are tender, about 3 minutes. Whisk 1/2 cup of milk and flour into a bowl until smooth. Stir flour mixture into saucepan. Add ham and remaining milk. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minutes. Posted to Digest eat-lf.v096.n258 Recipe by: Quick & Healthy Cooking,Oct.1995 From: cbmcam@cyberramp.net Date: Fri, 27 Dec 1996 23:25:18 -0600
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