Corn Chowder

Servings: 4

1 ea medium potato diced
1 ea onion, chopped
1 ea can (14 oz) chicken broth
1 ea can (16 oz) cream-style corn
2 c milk
2 T butter
1 ea egg slightly beaten
1 ea can (8 oz) corn

Sauté onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. Serve.