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Show Chili Bean Chowder Is a Hearly Mainstay For a Quick Supper When the weather calls for " aPPe"teS nmrthini heartv. chili bean chowder is in order. It's full of plump meaty beans seasoned to perfection with onion, garlic, chili powder pow-der and oregano all in a creamy base of double rich evaporated milk. If you know you're going to want supper in a hurry, you can make the basic chowder hours beforehand. Then when the hungry crowd arrives, all you have to do is add the evaporated evap-orated milk and heat the soup to serving temperature. Chili bean chowder is extra nutritious. It uses evaporated milk in undiluted form so it contains a double amount of all the important nutrients that milk provides. CHILI BEAN CHOWDER 6 servings 2 tablespoons butter 2 cloves garlic Vz cup finely chopped onion 2 tablespoons flour V-k teaspoons salt Vh teaspoons chili powder 1 teaspoon oregano, crumbled 2 cups water 1 cups evaporated milk (1 tall can) 1 No. 2 can kidney beans (2V4 cups) Melt butter m soup kettle that holds at least 3 quarts. Add garlic and onion. Cook gently over low heat until onion is yellow yel-low and transparent. Remove garlic. Blend in flour, salt, chili powder and oregano. Stir in water. Continue cooking gently until mixture comes to a boil Boil about 2 or 3 minutes, stirring stir-ring occasionally. Stir in' milk and kidney beans. Bring to serving temperature. |