Attn: Judy Asparagus Leek Chowder - subbing evaporated milk for half and half

[Guest guest]

Judy-

What a great idea! How much evaporated milk did you use?

 

Chupa

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> I made this for dinner tonight. It is delicious. I used about

1/2 the butter, used evaporated milk for the Half and half cream and

frozen corn.. It is so colorful and delicious. Thanks for sharing

this.

> Judy

> -

> Chupa Babi

> Asparagus Leek Chowder

>

>

> @@@@@

> Asparagus Leek Chowder

>

> 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

> 3 cups sliced fresh mushrooms

> 3 large leeks, (white portion only), sliced

> 6 tablespoons butter

> 1/4 cup all-purpose flour

> 1/2 teaspoon salt

> Dash pepper

> 2 cups broth

> 2 cups half-and-half cream

> 1 can (11 ounces) whole kernel corn, drained

> 1 tablespoon chopped pimientos

>

> In a large saucepan, saute the asparagus, mushrooms and leeks in

butter for 10 minutes or until tender. Stir in the flour, salt and

pepper until blended.

>

> Gradually stir in broth and cream. Bring to a boil. Reduce heat;

cook and stir for 2 minutes or until thickened. Stir in corn and

pimientos; heat through.

>

> Yield: 7 servings.

> TIME: Prep/Total Time: 20 min.

>

> Author: Elisabeth Harders West Allis, Wisconsin, USA

> Source: Taste of Home

> Formatted by Chupa Babi: 04.07.08

>

> " To us, asparagus is the taste of spring, so we enjoy it in as

many meals as we can. When this thick and creamy chowder is on the

table, we know spring has arrived. " -Elisabeth Harders, West Allis,

Wisconsin, USA

>

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