Cajun Corn Chowder

2 1/4 c Skim milk

1 3/4 c Chicken broth

1 cn Green Giant Mexicorn 12oz.

1 c Corn, frozen

1 x Celery seed

1 ea Pepper, small, diced

1 x Cayenne pepper

1 x Paprika

1 x Garlic Powder

1 x Onion Powder

1 x Coarse Black pepper

1 x Marjoram

1 c Onions, chopped

1 c Celery, chopped

2 tb Margarine

Place milk, chicken broth, Mexicorn, corn and peppers in a large saucepan. Shake in spices to taste. In another pan, saute onions and celery in margarine; then add to broth. Simmer 10 to 15 minutes; let stand 1 to 2 hours. Reheat and serve.

Source: TV Guide Dec 28/91-Jan 3/92
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