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Ingredients

• 4-5 medium redskin potatoes, unpared and cut in wedges
• 2-3 tbsps olive oil
• dash of garlic powder
• 1-2 tbsps dried chopped parsley
• 1 (15-16 oz) can whole kernel corn, drained
• 1 (2 oz) jar sliced pimientos, drained
• 1 stick butter
• 1/2 cup flour
• 4 stalks celery, chopped
• 1 large onion, diced
• 1 (12 oz) can evaporated milk, plus sufficient water to make 1qt
• 1 qt water, extra
• 4 tsps chicken soup base or 4 chicken bouillon cubes
• 1 cup instant potato flakes, optional
• salt & pepper, to taste

Description

Inspired By The Soup Fare At A Favorite Bistro, This Is My Version Of Their Featured Menu Item..

Group Recipes