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Leek and Asparagus Chowder

3 tb Flour
1 tb Minced pimiento
1/2 c Water
1/2 ts Salt
1 pk (10 oz) frozen cut asparagus; thawed
1/4 ts White pepper
4 tb Butter
1 cn (12 oz) white whole kernel corn
2 c Chicken broth
1 cn (13 oz) evaporated milk
3 c Sliced mushrooms
3 lg Leeks; sliced
1 c Light cream

Combine flour and water in slow cooker. Add all other ingredients except cream to cooker. Cook on automatic 4 hours. Before serving, stir in cream and heat.

Yield: 6-8 servings

Note: May be doubled for 6 quart cooker.




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