Washington chowder

Yield: 4 Servings

Measure Ingredient
1¼ cup Pared, diced potato
¼ cup Diced onion (1 small onion)
2 cups Chicken broth
8 ounces Can stewed tomatoes
8 ounces Can whole-kernel corn, undra
¾ cup Light cream
1 x Salt and pepper to taste

Gently boil together the potato, onion, and chicken broth until the potatoes are tender. Stir in remaining ingredients and heat to serving temperature. DO NOT BOIL. Makes 1¼ quarts. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry

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