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Print this Recipe    Butterbean Chowder

Butter Bean & Corn Chowder

1 cup vegetable broth
2 cups cooked butter beans
15-ounce can creamed corn
1 small carrot, coarsely chopped
1/4 cup finely chopped celery
1/2 teaspoon oregano
Salt and pepper to taste

In 2-quart saucepan, combine all ingredients. Heat to boiling over
high heat. Reduce heat to low and simmer, covered, until carrots
and celery are tender, about 15 minutes. Makes 4 servings.

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