1 onion, diced
2 tablespoons butter
1 (14.5-ounce) can chicken broth
1 large potato, peeled, diced
1 (14.5-ounce) can cream style corn
1 (8-ounce) can corn, drained
2 cups milk
1 large egg, beaten
1 (10-ounce) package frozen corn, thawed
In a saucepan over medium-high heat, diced onion in butter until golden brown. Add chicken broth and potatoes; simmer until tender.
Add cream style corn, corn, and milk. Bring to a boil. Remove from the heat.
Place egg into a large, heat-proof measuring cup. Add about 1/2 cup of soup into beaten egg, whisking rapidly. Return mixture to the soup pan; blending well. Heat thoroughly before serving.
Makes 4 servings.