1/4 C. Chopped Onion
2 T. chopped green pepper
2 T. butter/margarine
3 C. milk
1 (10 1/2 oz) can cream of chicken soup
1 (12 or 16 oz.) can corn Niblets (undrained)
1 (16 oz.) can cream style corn
1 tsp. chicken soup base (bouillon)
1/4 tsp. salt
Cook onions and peppers in butter until soft but not browned. Add remaining ingredients; simmer for about 5 minutes to develop flavor. For a heartier soup, minced checken may be added as desired. Thicken with a little roux if desired. Serves 6
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