Title: Corn Chowder
Categories: Mexican, Poultry
Yield: 4 Servings

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

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