Corn Chowder (Knorr Leek Soup Mix)

By McLean

Ingredients

• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/4 cup green onion, using tender green stems (just above bulb)
• 1/2 cup Knorr Leek Soup Mix
• 1 cup hot water
• 1 large can cream style corn
• 1/2 pint heavy cream
• Milk, if necessary

Preparation

Step 1

Cook diced vegetables together, not adding salt, in very little water, for 3 minutes only. Set aside.

Cook soup mix in one cup hot water in the top of a double boiler, stirring until thickened. Add cooked vegetables and cream style corn. Mix well.

Add cream to desired thickness. (This chowder is best on the thick side.) Heat and keep warm in the double boiler. Add salt and/or Lawry's to taste. Can also be served cold.

NOTE:
Refrigerate and reheat in double boiler or make and serve the same day. It will keep in the refrigerator for several days. (May taste even better.)