Soups and Stews, Vegetables

Corn Chowder

  • 1 medium Potato, diced
  • 1 medium Onion, chopped
  • 1 can Chicken broth
  • 1 can Cream style corn
  • 2 cups Milk
  • 2 tablespoons Butter
  • 1 Egg, slightly beaten
  • 1 can Whole kernel, drained

    • Saute onion in butter until golden brown. Add broth and potato and simmer untilpotato

    is tender. Add corn and milk, blend well. Season with salt and pepper, bring to a boil.

    Remove from heat. Stir alittle chowder into egg, add mixture back to pan and blend well,

    simmer until heated through.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!