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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Mexican Mexican, Poultry 4 Servings

INGREDIENTS

1 Medium potato diced
1 Chicken broth, 14 oz
2 c Milk
1 Egg slightly beaten
1 Onion, chopped
1 Can (16 oz) cream-style corn
2 tb Butter
1 Can (8 oz) corn

INSTRUCTIONS

Saute  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.
Posted to MM-Recipes Digest V5 #030 by lena36@juno.com (Lena P Mitchell) on
Jan 30, 1998

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