Title: Chicken Corn Chowder
Categories:
Yield: 100 Servings

8 3/4 qt WATER
19 7/8 lb CORN WHOLE CN #10
1 1/2 lb SOUP GRAVY BASE CHICKEN
1 1/2 ts PEPPER BLACK 1 LB CN

1. COMBINE CREAM OF CHICKEN AND WATER; MIX WELL. ADD CORN AND PEPPER.

2. HEAT SLOWLY TO SERVING TEMPERATUURE. DO NOT BOIL.

Recipe Number: P01101

SERVING SIZE: 1 CUP (9 O

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.