Title: Chicken Corn Chowder
Categories: Soup
Yield: 6 Servings

2 c Salted water
2 lg Potatoes; peeled & cut
-in 1" cubes
4 Carrots; diced
1/2 c Celery; diced
1 sm Onion; chopped
1/4 c Butter or margarine
1/4 c Flour
2 c Milk
3/4 c Sharp cheddar cheese;
-shredded
1 cn Cream corn; (8 oz)
1 1/2 c Diced cooked chicken
Salt; to taste
White pepper; to taste
Tabasco sauce; to taste
Croutons; chives or parsley

From: Betsy Burtis

Date: Sun, 14 Jul 1996 07:35:28 -0400
Recipe By: Eat-L

Put water in saucepan and add potatoes, carrots, celery and onion; bring to
a boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small
kettle and blend in flour without browning; gradually stir in milk and
cook, stirring until smooth and thickened. Add cheese and stir until it
melts; add vegetables with their liquid, corn and chicken; heat through and
season to taste. Ladle into warm bowls, topping with croutons and chives.

EAT-L Digest 13 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.