Egg Corn Chowder Recipe

• 4 hard-cooked Large eggs
• 1 (17 ounce.) can cream-style corn
• 2 c. lowfat milk
• 1 green pepper, finely minced (1/2 c.)
• 1 tbsp. chopped dry onion
• 1 tbsp. prepared mustard
• 3/4 teaspoon salt

1. Remove yolks from 2 Large eggs; set aside.
2. Chop remaining Large eggs and whites.
3. In saucepan, combine minced Large eggs with remaining ingredients.
4. Cover; simmer 15 min.
5. Sieve reserved yolks on top.
6. Makes 4 servings.

eggs, creamstyle, milk, green pepper, onion, mustard, salt

Taken from cookeatshare.com/recipes/egg-corn-chowder-13103 (may not work)