| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Creamy Corn Chowder

1 onion, diced
2 tablespoons butter
1 (14.5-ounce) can chicken broth
1 large potato, peeled, diced
1 (14.5-ounce) can cream style corn
1 (8-ounce) can corn, drained
2 cups milk
1 large egg, beaten
1 (10-ounce) package frozen corn, thawed

1. In a saucepan over medium-high heat, diced onion in butter until golden brown. Add chicken broth and potatoes; simmer until tender.
2. Add cream style corn, corn, and milk. Bring to a boil. Remove from the heat.
3. Place egg into a large, heat-proof measuring cup. Add about 1/2 cup of soup into beaten egg, whisking rapidly. Return mixture to the soup pan; blending well. Heat thoroughly before serving.

Makes 4 servings.

||| Save this Recipe on Delicious |||