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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A nice warming soup. Easy to make. Ingredients:
2 tablespoons butter |
1/2 cup chopped onion |
2 cups chicken broth, can use veggie broth |
1 large potato, peeled and diced |
1 (16 ounce) can cream-style corn |
1 1/2 cups frozen corn, thawed |
1/4-1/2 teaspoon salt |
1/2 teaspoon thyme |
1/4 teaspoon pepper |
1 tablespoon parsley, chopped |
2 cups milk |
1 egg, slightly beaten |
Directions:
1. Saute onion in butter until golden brown.
2. Add broth, potato, both types of corn, salt, thyme, pepper and parsley.
3. Cover and gently simmer until potato is tender (about 15 minutes).
4. Add the milk and bring just to a boil.
5. Reduce heat to low.
6. Place beaten egg in a bowl. Add about 1 cup of the chowder to the egg and stir quickly.
7. Slowly add the egg mixture into the rest of the chowder in the pot, stirring constantly.
8. Heat through and serve.
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