Recipe - Chicken And Cheese Corn Chowder

3 tablespoon Butter
1 md Onion, chopped well
1 lg Tomato, peeled and chopped
One fourth cup Flour
4 cup Water
5 Chicken bouillon cubes
2 cn Whole kernal corn
1 cn Creamed corn
One half pound Cooked and cubed chicken
(breast works best) (up to
1)
1 cup Milk
8 ounce Cubed velveeta
Pepper

Hi all you happy cooks and eaters! I just sifted through all the mail, and
was so surprised no one sent a corn chowder recipe in. This is a seriously
revised version of one I found in Southern Living Magazine early in the
summer. I have taught it to my students and they loved it, as does my
family. It is not a traditional version, but QUITE tasty.

Melt the butter in a large soup pot. Cook the onion until tender. Stir in
the tomato and flour (you will have a thick paste...it's ok). Stir in the
water, chicken cubes, and corn. Simmer for about 20 minutes. Add the
chicken and the milk. Allow the soup to heat up and add the cheese slowly,
allowing it to melt.

Posted to EATL Digest 19 October 96

Date: Sun, 20 Oct 1996 14:05:11 +0900

From: Randall and Maria Gibson gibsonr@KIC.OR.JP