Friday, November 6, 2020

Corn Chowder

4 T. butter

3 T. flour

3 c. milk

4 1 oz. cans cream style corn

1 can eaglebrand milk

salt to taste

2 T. chopped red, green, or yellow pepper

2-3 c. chicken broth

1-2 20 oz. bags frozen shoepeg corn

Saute pepper in butter. Add all other ingredients. Simmer until ready to serve.

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