 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From a beat-up spiral notebook of recipe clippings. Ingredients:
1 medium potato, peeled and diced |
1 onion, chopped |
1 cup water |
16 ounces cream-style corn |
2 cups low-fat milk |
2 tablespoons butter |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 egg, lightly beaten |
chives, for garnish |
Directions:
1. Combine first 3 ingredients in a medium saucepan over medium-low heat and simmer until potatoes are tender, about 10 to 15 minutes.
2. Add corn, milk and butter and blend well.
3. Season with salt and pepper.
4. Bring to a boil.
5. Remove from heat.
6. Stir some of chowder into egg.
7. Add mixture back to saucepan and blend well.
8. Simmer until heated though, about 1 minute.
9. Ladle into bowls, garnish with chives and serve.
|
|