Leek and asparagus chowder
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Flour |
1 | tablespoon | Minced pimiento |
½ | cup | Water |
½ | teaspoon | Salt |
1 | pack | (10 oz) frozen cut asparagus; thawed |
¼ | teaspoon | White pepper |
4 | tablespoons | Butter |
1 | can | (12 oz) white whole kernel corn |
2 | cups | Chicken broth |
1 | can | (13 oz) evaporated milk |
3 | cups | Sliced mushrooms |
3 | larges | Leeks; sliced |
1 | cup | Light cream |
Directions
1. Combine flour and water in cooker. 2. Add all other ingredients except cream to cooker. 3. Cook on automatic 4 hours. 4. Before serving, stir in cream and heat.
Yield: 6-8 servings
Note: May be doubled for 6 quart cooker.
Recipe by: The Unwatched Pot (1975) Posted to MC-Recipe Digest V1 #933 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997
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