Cajun Corn Chowder
- 2 1/4 c Skim milk
- 1 3/4 c Chicken broth
- 1 cn Green Giant Mexicorn 12oz.
- 1 c Corn, frozen
- Celery seed
- 1 Pepper, small, diced
- Cayenne pepper
- Paprika
- Garlic Powder
- Onion Powder
- Coarse Black pepper
- Marjoram
- 1 c Onions, chopped
- 1 c Celery, chopped
- 2 tb Margarine
Place milk, chicken broth, Mexicorn, corn and peppers in a large saucepan.
Shake in spices to taste. In another pan, saute onions and celery in
margarine; then add to broth. Simmer 10 to 15 minutes; let stand 1 to 2
hours. Reheat and serve. Source: TV Guide Dec 28/91-Jan 3/92
Shake in spices to taste. In another pan, saute onions and celery in
margarine; then add to broth. Simmer 10 to 15 minutes; let stand 1 to 2
hours. Reheat and serve. Source: TV Guide Dec 28/91-Jan 3/92
