Com and cheese chowder
Corn and cheese chowder is a rich substantial soup and should be served piping hot. You will need: 2 cups peeled and chopped potatoes 2 cups boiling water 2 tablespoons butter J cup grated onion One third cup chopped celery 1 bay leaf. Method: Cook ail of the ingredients until potatoes are soft; remove bayleaf and add 2 cups of creamstyle corn, ij cups milk, 1 cup canned tomatoes, 4 teaspoons salt and a shake of pepper, and $ cup grated cheese. Reheat, stirring until the cheese has melted then sprinkle with a tablespoon of finely chopped parsley before serving. Note: Can be pressed through sieve or whirled in electric blender and re-heated if cream style soup is preferred.
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Bibliographic details
Press, Volume CXIII, Issue 33191, 3 April 1973, Page 5
Word Count
122Com and cheese chowder Press, Volume CXIII, Issue 33191, 3 April 1973, Page 5
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