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3T Butter
2 14-1/2 Oz Cans Diced Potatoes
2 Celery Stalks (chopped)
1 Small Onion (chopped)
1 Carrot (chopped)
2t Dried Rosemary
3C Corn (canned or frozen)
1C Cream
1/2C Sour Cream
2C Milk
1C Shredded Sharp Cheddar Cheese
Salt & Pepper

In a large pan, melt butter, add potato, celery, carrot, onion,
rosemary and cook for about 5 minutes over low heat. Add remaining
ingredients, except the cheese and cook on medium heat for about 15
minutes. Serve and top with cheese. Makes 6 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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