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(6 Servings, 1 Cup Each)
2 c. ham or smoked shoulder,
cooked and chopped
16 oz. can corn, drained
1/4 c. flour
1 large onion, sliced
1 1/2 c. water
16 oz. can lima beans, drained
1 1/2 c. vegetable liquid plus
2 Tbsp. margarine

Simmer meat in water in a large, covered saucepan 15
minutes. Add vegetables. Blend vegetable liquid gradually
with the flour to make a smooth mixture; stir into chowder.
Cook, stirring as needed, until thickened. Melt fat in frypan;
add onion and cook until lightly browned. Top chowder with
onion slices.

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