Recipe - Leek And Asparagus Chowder

3 tablespoon Flour
1 tablespoon Minced pimiento
One half cup Water
One half teaspoon Salt
1 pack (10 oz) frozen cut
asparagus; thawed
One fourth teaspoon White pepper
4 tablespoon Butter
1 cn (12 oz) white whole kernel
corn
2 cup Chicken broth
1 cn (13 oz) evaporated milk
3 cup Sliced mushrooms
3 lg Leeks; cut or sliced up
1 cup Light cream

1. Combine flour and water in cooker. 2. Add all other ingredients except
cream to cooker. 3. Cook on automatic 4 hours. 4. Before serving, stir in
cream and heat.

Yield: 68 servings

Note: May be doubled for 6 quart cooker.

Recipe by: The Unwatched Pot (1975)

Posted to MCRecipe Digest V1 #933 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 29, 1997