Corn Chowder
Yield
4 servingsPrep
10 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
medium, diced |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
chicken broth
14-ounce can |
*
|
| 1 | each |
creamed corn
16-ounce can |
*
|
| 2 | cups |
milk
milk |
|
| 2 | tablespoons |
butter
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | each |
corn
8-ounce can |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
potatoes
medium, diced |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
chicken broth
14-ounce can |
*
|
| 1 | each |
creamed corn
16-ounce can |
*
|
| 473 | ml |
milk
milk |
|
| 3E+1 | ml |
butter
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | each |
corn
8-ounce can |
*
|
Directions
Sauté onion in butter until golden brown.
Add broth and potato and simmer until potato is tender.
Add corn and milk, blend well.
Season with salt and pepper.
Bring to a boil.
Remove from heat.
Stir some of chowder into egg.
Add mixture to sauce pan and blend well.
Simmer until heated through.
Serve.
