Chicken Corn Soup
INGREDIENTS:
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
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
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