| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Soup, Easy, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Medium potato diced |
| 1 |
|
Can (14 oz) chicken broth |
| 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 the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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