Egg Corn Chowder Recipe
Ingredients
| Hard-cooked eggs - 4 numbers | ||
| Cream-style corn - 1 can (17-ouuce) | ||
| Milk | 2 Cup (16 tbs) | |
| Green pepper | 1 To taste | |
| Onion | 1 Tablespoon, minced | |
| Prepared mustard | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
Directions
GETTING READY
1. Remove the yolks from the two hard boiled eggs and set aside.
2. Chop the remaining eggs and whites.
MAKING
3. In a saucepan combine the chopped eggs with cream style corn, milk and green pepper; bring the mixture to boil.
4. Add the dried onion, mustard and salt; cover and simmer for about 15 minutes.
5. Sieve reserved yolks atop; stirring continuously.
SERVING
6. Arrange the soup in individual serving bowl and serve hot with toasted garlic bread.
1. Remove the yolks from the two hard boiled eggs and set aside.
2. Chop the remaining eggs and whites.
MAKING
3. In a saucepan combine the chopped eggs with cream style corn, milk and green pepper; bring the mixture to boil.
4. Add the dried onion, mustard and salt; cover and simmer for about 15 minutes.
5. Sieve reserved yolks atop; stirring continuously.
SERVING
6. Arrange the soup in individual serving bowl and serve hot with toasted garlic bread.
Chef
