Recipe for Quick Chicken and Corn Chowder 
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Yield:
4
Ingredients:
Amount Ingredient
Serve this soup to company by using 4 individual round sourdough bread loaves
as soup bowls. Carefully slice off the tops, hollow out the centers (leaving a
1/2 x inch-thick shell), and use the crowns as whimsical covers.
1 cup loosely packed frozen crinkle-cut carrots
1/2 cup chopped frozen or fresh onion
2 tbl margarine or butter
2 tbl all-purpose flour
1/2 cup milk
1 x 16-1/(2-ounce) can cream-style corn
1 x (14 1/2 ounce) can chicken broth
2 x (5 ounce) cans or 1 (12 1/2 ounce) can chunk-style chicken, undrained
1 x (2 ounce) jar diced pimiento, drained
1/8 x to 1/4 teaspoon pepper
Instructions:
Instructions: In a large saucepan, cook and stir carrots and onion in hot butter or margarine for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper. Bring mixture to boiling; reduce heat. Simmer 3 minutes. Ladle into bowls. Serve with breadsticks, if desired.

Servings: 4

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