| 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 [email protected] (Lena P Mitchell) on Jan 30, 1998
A Message from our Provider:
“Sunsets – a gift from God”