Yield: 7 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Margarine |
| ½ cup | Onion; chopped |
| 3 tablespoons | Flour |
| 14½ ounce | Canned chicken broth |
| 2 cups | Potoatoes; cubed |
| 2 cups | Half and half |
| 15 ounces | Cream style corn |
| 7 ounces | Canned corn |
| 16 ounces | Canned oysters; drained |
| 2 tablespoons | Fresh parsley; chopped |
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@...> on Nov 29, 1997