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Butter Bean and Corn Chowder

1 c Vegetable broth
2 c Butter beans; cooked
15 oz Canned creamed corn
1 sm Carrot; coarsely chopped
1/4 c Celery; finely chopped
1/2 ts Oregano
Salt and pepper to taste


In 2-quart saucepan, combine all ingredients. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes.




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