Cajun Corn Chowdercajun, soups, vegetables 2 1/4 cup skim milk 1 3/4 cup chicken broth 1 can green giant mexicorn 12oz. 1 cup corn, frozen 1 single celery seed 1 each pepper, small, diced 1 single cayenne pepper 1 single paprika 1 single garlic powder 1 single onion powder 1 single coarse black pepper 1 single marjoram 1 cup onions, chopped 1 cup celery, chopped 2 tablespoon 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 |
