Chicken-Corn Chowder

Chicken-Corn Chowder 

In 1979, while living in Yakima, Washington, our ward Relief Society ladies compiled a small cookbook (more of a pamphlet) of favorite recipes turned in by their children.  This was the one Cherilyn wanted included.  We sent a copy to Grandma Munroe (my mother) and wrote the date inside so that's how I know what year it was done.  Dad and I love any kind of corn chowder.

3/4 cup sliced celery

3/4 cup chopped onion

1/4 cup butter or margarine

1  3/4 cup milk

2 cans cream of chicken soup (I didn't list adding the water in the original recipe but must have done!)

1 can whole kernel corn or cream-style corn (Perhaps, add the liquid if using whole kernel corn!)

1/2 tsp. basil

1/2 tsp. salt

dash of pepper

Sauté celery and onion in margarine until tender.  Add milk, soup, corn and seasoning.  Heat, stirring occasionally until chowder is hot but not boiling.  Serves 4 to 6


* Sorry for not knowing about the liquid used. . .1979 was a long time ago!  Experiment!