Leek and asparagus chowder

Yield: 1 Servings

Measure 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

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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