Corn Chowder A La Carte
|Canned cream style corn||17 Ounce|
|Chicken broth||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Diced potatoes||1⁄4 Cup (4 tbs)|
Combine corn, broth, milk and potatoes in 2-quart micro proof casserole.
Cover with casserole lid and cook on 80, 10 to 12 minutes, or until potatoes are tender.
Break eggs into small bowl.
Gradually stir 1 cup hot corn mixture into eggs.
Blend back into hot corn mixture.
Cover and cook on 80, 4 to 8 minutes, or until hot.