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