waynet@tolerant.UUCP (Wayne Thompson) (10/27/85)
*** REPLACE THIS LINE WITH YOUR RECIPE *** from Good Houskeeping Cookbook Turkey/chicken-corn Chowder: 1/4 C. butter or margarine 2 12-oz. cans corn 4 med. onions, sliced 1/4 t. thyme 5 med. potatoes, pared, sliced 1 C. light cream 2 stalks celery, sliced 1 1-lb. can cream-style corn 4 t. salt 1 1/2 t. paprika 1/2 t. pepper 3 C. cut-up, cooked turkey/chicken 2 C. water 2 T. butter or margarine 1 chicken-bouillon cube Parsley 5 C. milk In 1/4 C. butter, in lge. kettle, saute onions until golden, stirring often. Add potatoes, celery, salt, pepper, water, boullion cube. Cook, covered, 15 mins., or until vegetables are tender. Add milk and rest of ingredients except 2 T. butter and parsley. Heat; dot with butter; snip parsley over top. Makes 8-10 servings.