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Monday, December 28, 2009

Chicken Corn Chowder

Saute in butter until tender:
3/4 c. chopped celery
3/4 c. chopped onion
1/2 c. butter

Add:
1 3/4 c. milk
2 cans cream of chicken soup
1 can corn
1/2 t. basil
1/2 t. salt

Heat until chowder is hot but not boiling.
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