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Show Chili Bean Chowder Is a Hearty Mainstay For a Quick Supper S When the weather calls for something steamy hot and appetites arc calling for CI something hearty, chili bean chowder is in order. u ' It's full of plump meaty beans seasoned to perfection with onion, garlic, chili pow-j, 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 evap-orated milk and heat the soup to serving temperature. " Chili bean chowder Is extra C " - nutritious. It uses evaporated VJ&. : milk in undiluted form so it " contains a double amount of all ' the important nutrients that milk provides. . CHILI BEAN CHOWDER i G servings t -2 tablespoons butter V ' 2 cloves garlic ; : cup finely chopped onion ' 2 tablespoons flour " ' I ' VA teaspoons salt , Vt teaspoons chili powder '- i 1 teaspoon oregano, ' crumbled $ ; 2 cups water 1 cups evaporated milk (1 tall can) '! ,-, 1 No. 2 can kidney beans I t& WW cups), - Melt butter in soup kettle that holds nt least 3 quarts. Add garlic and onion. Cook gently over low heat until onion is yellow and transparent. Removo garlic. Blend in flour, salt, chili powder and oregano. Stir in water. Continue cooking gently until mixture comes to a boil. Boll about 2 or 3 minutes, stirring occasionally. Stir in milk and kidney beans. Bring to serving temperature. |