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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This hearty soup originally hails from a 1977 cookbook called Amish Cooking . Ingredients:
1 1/2 cups creamed corn |
6 cups milk |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon sugar |
2 eggs, well beaten |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Combine corn, milk, salt, pepper and sugar in a saucepan and simmer together a few minutes.
2. Pour the well beaten eggs into the mixture, but do not stir.
3. Heat the mixture until the eggs are cooked, then stir to combine.
4. Stir in the butter and serve.
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