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Egg Corn Chowder

chef.gonzalo's picture
Ingredients
  Hard-cooked eggs 4
  Canned cream style corn 17 Ounce (1 Can)
  Milk 2 Cup (32 tbs)
  Green pepper 1 , finely chopped to make 1/2 cup
  Dried 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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4.0375
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 266 Calories from Fat 94

% Daily Value*

Total Fat 10 g16.1%

Saturated Fat 4.1 g20.4%

Trans Fat 0 g

Cholesterol 253 mg84.3%

Sodium 867.1 mg36.1%

Total Carbohydrates 33 g11.2%

Dietary Fiber 2.6 g10.2%

Sugars 12.8 g

Protein 14 g27.5%

Vitamin A 13.6% Vitamin C 64.3%

Calcium 17.6% Iron 7.9%

*Based on a 2000 Calorie diet

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Egg Corn Chowder Recipe