A hearty vegetable chowder your family will 'chow-down' with delicious satisfaction.
2 cups chicken broth
1 cup frozen broccoli
1 cup sliced mushrooms
1/2 cup chopped onion
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cup heavy cream
1 cup loose-pack frozen corn kernels
1 tablespoon chopped pimiento
- In a small saucepan bring chicken broth and frozen broccoli to a boil. Reduce the heat; cover and simmer for 5 minutes. Do not drain. Set aside.
- In a large skillet cook mushrooms and onion in butter until tender. Stir in flour, salt and black ground pepper. Add cream all at once. Cook and stir until heated thoroughly.
- Add broccoli, broth, corn and pimiento. Heat thoroughly. Serve hot.
Makes 4 servings.