1 ea medium potato diced
1 ea onion, chopped
1 ea can (14 oz) chicken broth
1 ea can (16 oz) cream-style corn
2 c milk
2 T butter
1 ea egg slightly beaten
1 ea 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.
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