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Corn and Oyster Chowder

2 tb Margarine
1/2 c Onion; chopped
3 tb Flour 14 1/2 oz Canned chicken broth
2 c Potoatoes; cubed
2 c Half and half
15 oz Cream style corn
7 oz Canned corn
16 oz Canned oysters; drained
2 tb Fresh parsley; chopped

Melt margarine in a Dutch oven over medium heat. Stir in onion; cook 5-6 minutes or until softened.

Add flour and cook 1 minutes stirring constantly.

Stir in chicken broth, potatoes, cover and cook 10-15 minutes or until potatoes are just tender.

Stir in half and half, creamed corn, canned corn and mix well.

Cook or 5-8 minutes until mixture is hot, stirring occasionally.

Add oysters and parsley, cook another 5-6 minutes or until just heated.

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