Rome Family Cookbook
By Mary Rome Funk

 

Corn Chowder

2 C. boiling water1/2 t. salt
2 C. chopped potatoes¼ t. pepper
2 1/2 C. carrot slices17 ounce can of creamed corn
¼ C. chopped onion 

Instructions

Combine: boiling water, potatoes, carrots, onion, salt and pepper.
Cover and simmer for 10 minutes. Do not drain
Make a white sauce of margarine, flour, and milk.
Add: creamed corn to vegetable combination.
Heat to serve.
Serves 4-5 people

By Mary Funk
Appetizers
Beverages
Breads
Breakfast Dishes
Deserts
Main Dishes
Salads
Sauces & Dressings
Soups
Vegetables
Weights & Measures
Appetizers
Beverages
Breads
Breakfast Dishes
Deserts
Main Dishes
Salads
Sauces & Dressings
Soups
Vegetables
Weights & Measures
Created and maintained by: Kathleen Marie (Funk) Mulligan May 28, 2001