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I've never had a better one. Been making this for years. Use a chablis, sauvignon blanc or any not-sweet similar white wine; it need not be a great wine but the wine DOES add that certain something. I've even been known to add a tiny splash of dry sherry at the finish. The soup is filling and delicious. Also freezes well. A vintage recipe, from my "olde" recipe file. I'll tell you how old it is: it calls for 17 oz. cans of creamed corn! I have no idea where the recipe came from originally!
Units: US | Metric
Serving Size: 1 (406 g)
Servings Per Recipe: 8