Corn Chowder A La Carte Recipe
Summary
Difficulty LevelEasyServings4
Ingredients
| Cream style corn | 1 Can (10oz) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Potato | 1/4 Cup (16 tbs), diced | |
| Eggs | 2 Large | |
| Green onion | 1 , finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Combine corn, broth, milk and potatoes in 2-quart microproof casserole.
Cover with casserole lid and cook on 80, 10 to 12 min-utes, or until potatoes are tender.
Break eggs into small bowl.
Gradually stir 1 cup hot corn mixture into eggs.
Blend back into hot corn mixture.
Cover and cook on 80, 4 to 8 minutes, or until hot.
Cover with casserole lid and cook on 80, 10 to 12 min-utes, or until potatoes are tender.
Break eggs into small bowl.
Gradually stir 1 cup hot corn mixture into eggs.
Blend back into hot corn mixture.
Cover and cook on 80, 4 to 8 minutes, or until hot.
Chef
