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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