"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PENNSYLVANIA DUTCH CORN CHOWDER Recipe

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This recipe for PENNSYLVANIA DUTCH CORN CHOWDER, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Wednesday, May 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10 1/2 ounce can condensed cream of mushroom soup
2 coup cans milk
10 1/2 ounce can condensed chicken noodle soup
1lb can whole kernel corn
1 cup diced cooked chicken
4 ounce can drained, sliced mushrooms
1/4 c chopped pimiento

Directions:
Directions:
Combine all ingredients. Heat, but DO NOT BOIL.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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