Preparation:
Melt the butter in a large saucepan over low heat. Add the chopped onions and saute
until they are softened and light brown. Add the corn, soup and milk and stir together.
Cut up all of the vegetables you will be using into small pieces. Add them to the
saucepan and cook over medium heat until the upchuck begins to boil. Turn down the
heat immediately and continue to cook on low for about 5 minutes. Ladle the upchuck
into individual bowls. |
