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By: Cindy R.
| Description: | ||
| Time: | 15 min (5 min to prepare, 10 min to cook) | |
| Meal type: | Breakfast | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 each Fresh California Avocados 2 each cans corn kernals (8 oz. each) 1 can diced potato (8 oz.) 4 OZ butter 4 OZ flour 3 OZ chicken base, celery, onion, salt, pepper 1 quart milk or cream 1 OZ red pimentoes for color |
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| Directions: | ||
| 1. Melt butter add finly diced cererly and onion, sautee until onions are tender. 2. Add flour to butter and mix together, set aside. 3. Peel 2 avocados and remove pit. 4. Add with flour mixture and in a food processor blend together to make a puree. 5. Put this mixture aside. 6. Put 1 qt milk in a pan and bring to boil-bring back to simmer and add chicken stock 7. Add puree slowly to milk on stove. It will thicken. 8. Add 2 cans of corn kernals and potatoes mix together. 9. Let simmer approx 10 minutes. |
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| Notes: | ||
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