| Leek and Asparagus Chowder
3 tablespoons of flour
1 tablespoon of minced pimiento
1/2 cup of water
1/2 teaspoon of salt
one 10 ounce package of frozen cut asparagus
1/4 teaspoon of white pepper
4 tablespoons of butter
one 12 ounce can of white whole kernel
2 cups of Chicken broth
one 13 ounce can of evaporated milk
3 cups of sliced mushrooms
3 large Leeks, sliced
1 cup of Light cream |
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Combine flour and water in cooker. Add all other ingredients except cream to cooker. Cook on automatic 4 hours. Before serving, stir in cream and heat. Yield: 6-8 servings Note: May be doubled for 6 quart cooker.
Recipe by: The Unwatched Pot (1975) Posted to MC-Recipe Digest V1 #933 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997 |
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