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Corn Chowder

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2 cups canned corn
1 small onion, chopped fine
1 pint diced potatoes, raw
2 tablespoons butter
1/4 teaspoon salt
2 pints milk, scald
1 cup boiling water
pepper (spice)
celery salt


Cook onion to 1/2 butter till light brown, drain. Boil potatoes till tender, drain. Blend all ingredients, add seasoning to taste. If a thicker soup is desired, blend 2 tablespoons flour with little cold milk, and stir into soup 10 minutes before serving.

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