Recipe - Lemon Blossom Seafood Chowder

1 tablespoon Olive oil
3 cup Potatoes; peeled, cubed
1 cn Mushrooms; ( 12 ounce )
1 pack (12 oz) scallops ( other
seafood optional )
1 teaspoon Chicken bouillon
One half teaspoon Salt
One half teaspoon Pepper
8 ounce Cream cheese; ( Fat Free may
be used but additional
mixing is needed to make
creamy )
One half Condensed milk
1 tablespoon Butter
4 Stash Tea Lemon Blossom tea
bag contents
2 cup Water

Just wanted to share a couple recipes I found at this web site for those
who don't have web access and those rgar do here is the site:
http://stashtea.com/recipes.htm

In a large soup pan, add olive oil, potatoes, mushrooms, scallops, chicken
bouillon, contents of one Lemon Blossom tea bag, salt and pepper. Cook over
medium heat for 20 minutes. While the soup base is cooking, in a small
sauce pan combine cream cheese, condensed milk, butter and the contents of
3 Lemon Blossom tea bags. Allow to simmer on low for about 15 minutes,
continually mix with a wire brisk until creamy and smooth. Add this mixture
to the soup base along with 2 cups water. Mix soup well with large spoon.
Reduce heat to low and simmer for another 20 minutes.

Posted to recipeludigest by GramWag@aol.com on Feb 15, 1998