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Peanut-Corn Chowder

April 20, 2011

2 tablespoons butter or margarine
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/2 cup chunk-style peanut butter
1 can (13 3/4 oz) clear chicken broth
1 pkg (10oz) frozen whole-kernel corn
1 cup light cream

1. In hot butter in medium saucepan, sauté celery and onion until tender – about 5 minutes.

2. Remove from heat. Add peanut butter, stirring until melted. Gradually stir in chicken broth, then frozen corn.

3. Bring to boiling, stirring; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat.

4. Stir in light cream; reheat gently. (Do not boil.) Makes about 1 quart; 4 servings.

A Hearty Luncheon
Peanut-Corn Chowder
Bacon-Lettuce-Tomato Sandwiches
Carrot sticks
Ambrosia Bowl (Card 1j)

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

2 Comments leave one →
  1. April 20, 2011 3:53 am

    It has that look of vomit found in the streets of London after the pubs have closed.

  2. Pierrrette permalink
    November 3, 2020 6:32 pm

    J’ai cuisiné ce potage plusieurs fois à Noël et à chaque fois ça été un succès !Tres bon potage on peut y ajoutez des palourde.

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