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Corn Chowder A La Carte

Microwaverina's picture
Ingredients
  Canned cream style corn 17 Ounce
  Chicken broth 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Diced potatoes 1⁄4 Cup (4 tbs)
  Eggs 2 Large
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Milk Product
Servings: 
4

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