Chicken and broccoli chowder
* 1.5 cups broccoli flowerets
1/3 cup sliced green onion
1/2 tsp. dried basil, crushed
1 can (14.75 oz) creamed corn
1 can (15.25 oz) whole corn, drained (the recipe says gold and white corn, but you could probably use either one)
1 can (10.75 oz) condensed cream of chicken soup OR cream of potato soup
1 cup milk
1. Cook broccoli, onion, and basil, covered, in 1/2 cup water in large saucepan for 3 minutes or until broccoli is crisp-tender. DO NOT DRAIN (or else). Stir corn, soup, and milk into broccoli mixture. Heat through.
2. Ladle into bowls. Sprinkle with black pepper if desired. Eat. Enjoy. Tip your waitress on the way out.
In other news, today I killed a two-inch spider with a shoe and the Dekalb County Public Library's guide to September activities.
Also, Agnes Scott people, why oh why do you not you back up your email? Here's an easy way to do it if you don't want to mess with Thunderbird. Don't let the death of Agnes email affect you again. For all our sakes, please.