ready in: under 30 minutes
recipe id: 88967
cook method: stovetop
2 teaspoons butter
1/2 green bell pepper
1/2 red bell pepper
1/2 cup chopped celery
1/4 envelope onion soup mix
2 tablespoons flour
1 can (16 ounce size) whole yellow corn, drain, save liquid
1 dash pimiento
Melt butter, saute all green and red bell peppers, and celery. Add corn.
In a bowl, mix together flour, onion soup mix and the liquid from the can of corn. If the mixture becomes too pasty, add water to thin.
Pour into pan with corn and vegetables. Reduce heat and simmer until ready.
Recipe Source: Alcenia's Dessert and Preserves Shop, Memphis, Tennessee.
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